Place the pork cubes in a wide shallow pan, add the crushed garlic, chopped chilies (or flakes), sugar, crushed peppercorns and bay leaf. Pour in the vinegar. Set the heat on high and bring to the boil without stirring.
Continue boiling, uncovered, until most of the liquid has evaporated and the pork starts to render fat.
Stir and cook until the edges of the pork start to brown.
With the heat still on high, pour in the soy sauce and about a cup and a half of water.
Bring to the boil. Lower the heat, cover and simmer the adobo for an hour to an hour and a half or until the pork is very tender and the liquid considerably reduced.
Pour in the coconut cream. Allow to simmer (there is no need to stir) for a minute or two.
Transfer the chili pork adobo with coconut cream to a serving bowl. Sprinkle the sliced finger chili over the pork. Serve hot.
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