Heat a thick pan (Speedy used our carbon steel wok). Toss in the pork fat and cook over medium heat until you have about two tablespoons of rendered fat. Scoop out any remaining solids (it's chicharon!).
Add the pork cubes to the rendered fat and cook over high heat until well browned. Ideally, the rind should be puffed.
Add the shallots, garlic, ginger, lemongrass and chilies. Pour in a tablespoon of patis. Saute for a minute or so until aromatic.
Pour in the coconut cream. Add another tablespoon of patis. Bring to a gentle boil, lower the heat, cover the pan and simmer until the pork is tender and the liquid is reduced.
Taste, add more patis, if needed. before turning off the heat.
Serve your Bicol Express garnished with the reserved chilies.
Although bagoong (shrimp paste) is a traditional ingredient of Bicol Express, we omit it because there are two of us in the family who are allergic to it. We substitute patis (fish sauce).
Speedy's Bicol Express printed from for personal use only. Not for republication nor distribution.