1 to 2cupscoconut milkdepending on how much sauce you prefer
Rinse the beans.
If using a slow cooker, put the beans in the cooker, add the pork, 1 whole onion, 6 garlic cloves, peppercorns and bay leaf. Pour in enough water to cover the beans and pork. Sprinkle generously with salt. Cook on high for two hours; shift to low and cook for eight hours. Remove the pork. Cook the beans for another two hours.
If using a regular pot, it’ll take four to six hours to cook the beans on low heat. The pork will be cooked through in half the time.
Crumble the pork meat. Drain the beans. You can keep the cooking liquid for another use.
Slice the remaining onion and mince the remaining cloves of garlic.
Heat the cooking oil in a wok or other shallow pan. Saute the onion, garlic, ginger, tomato and chili for about a minute.
Add the pork meat and the drained beans.
Pour in the coconut milk. Season with salt. Boil gently for about five minutes. Serve hot with slice.
Serve hot over rice.
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