Pork Stew in Aligue and Gata

6 cloves garlic, chopped

3 tablespoons vegetable oil

1 small onion, sliced

500 grams pork, (use pork kasim), sliced into strips

5 native tomatoes, each sliced into 8 pieces

3 green finger chili (siling pangsigang), sliced diagonally

1/2 cup crab fat (aligue)

2 cups water

1 cup coconut milk (gata)

2 tablespoons fish sauce (patis)

1 tablespoon sugar

1 teaspoon calamansi juice

rice, (steamed), to serve