I usually make this guinataang gulay with a thick coconut cream sauce, and sometimes it can get cloying. This version was pleasantly light, and very flavorful.
1 slice pork belly, boiled to soften, then diced
and fried crisp
Sautee onion, garlic and ginger in oil over medium heat.
Add prawns and crispy pork. Sautee until prawns just turn pink. Add grated coconut, coconut water and cream. Place lemon grass stalks into liquid. Bring to a boil.
Immediately add long beans and squash, fish sauce, salt and pepper. Mix well, cover and simmer on low heat until vegetables are soft, about 20 minutes.
When vegetables are done, remove lemon grass stalks, and transfer to a baking dish. Prepare crumb topping by combining ground peanuts, bread crumbs and a tablespoon of oil to bind. Sprinkle mixture over vegetables and brown under a broiler (watch carefully so you don't burn the topping).
Serve with steamed white rice and a slice of lime or calamansi.