Instructions

1. Finely chop 1 medium yellow onion and 4 garlic cloves. Holding 1 Fresno chile by the stem end, cut the lower half into thin rounds. Stem, seed, and finely chop the remaining half of the chile. (Keep some seeds in if you like it more spicy.)
2. Heat 2 tablespoons vegetable oil in a large frying pan over medium heat until shimmering. Add the onion, garlic, chopped Fresno chile, and a pinch of kosher salt, and cook until the onion is tender, about 5 minutes.
3. Increase the heat to medium-high. Push the vegetables to one half of the pan. Add 1 pound ground pork, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper to the other half of the pan. Cook, breaking up the pork with a wooden spoon into small pieces, until browned and cooked through, about 5 minutes.
4. Add 2 tablespoons bagoong and cook, stirring frequently, until it coats the pork and is fragrant, about 2 minutes. Stir in 1 can coconut milk and bring to a simmer. Simmer, stirring occasionally, until the coconut milk coats the pan and thickens to where you can see the bottom of the pan when you stir, 18 to 20 minutes. Meanwhile, trim 8 ounces green beans and cut into 1 1/2- inch pieces. Place 2 cups pork rinds in a zip top bag and coarsely crush with a rolling pin or bottom of a pot.
5. Add the green beans to the pan and cook until crisp-tender, about 8 minutes. Taste and season with salt, pepper, or more bagoong as needed. Garnish with the sliced chiles and pork rinds. Serve with rice.