The Bicol Express
Heat the pork fat in a large rondo over medium-high heat. Add the diced pork shoulder in small batches, searing just to get some color. Remove and set aside when browned. Pour off all but a small amount of pork fat. Add the onions, garlic, ginger, and lemongrass. Sweat until cooked but not browned. Add shrimp paste and cook for 5 minutes. Add the pork back in, along with the fish sauce, coconut milk, and coconut cream. Cook over low heat for 45 minutes, or until the pork is tender. Serve with warm corn tortillas and top with pickled green papaya, carrot, parsley, and scallion.