1½ ounces seeded Puya chiles
1 tablespoon kosher salt
1 cup chopped lemongrass
¼ cup sliced galangal
¼ cup cilantro root
¼ cup sliced fresh turmeric
1 tablespoon grated kaffir lime rind
¾ cup garlic cloves
1 cup shallots
1 tablespoon curry powder
1 tablespoon black pepper, ground
½ pound green and yellow chiles
3 ounces shallots
1 ounce garlic
1 tablespoon cilantro root
1 tablespoon fresh lime juice
1 tablespoon fish sauce
1 teaspoon kosher salt
3 pounds pork skin, cut into ½-inch by 2½-inch strips
3 tablespoons salt
3 tablespoons white vinegar
1 gallon rice oil
5 pounds pork shoulder, cut into 2-inch cubes, chilled thoroughly in freezer
1 pound pork belly, cut into 2-inch cubes, chilled thoroughly in freezer
1 cup cilantro, chopped medium coarse
¼ cup kaffir lime leaf , chiffonade
For Curry Paste:
With a mortar and pestle, pound (separately and in order) chiles, salt, lemongrass, galangal, cilantro root, turmeric, lime rind, garlic, shallots, curry powder, and black pepper.
For Naam Phrik Num:
Grill chiles, shallots, and garlic over charcoal until well-charred. Let cool, peel, and remove seeds (some seeds are okay). Pound with mortar and pestle with cilantro root until soft and combine (paste should be a bit stringy). Combine with lime juice, fish sauce, and salt.
For Pork Cracklings:
Marinate pork with salt, vinegar, and white pepper for at least 15 minutes. Meanwhile heat rice oil to 275°F and fry skins until dry but not burnt. Remove skins from oil and fry at 400°F until puffed.
To Assemble and Serve:
Grind pork shoulder and pork belly in chilled meat grinder thru ½-inch die once. Using your hands, mix Curry Paste, meat, cilantro, lime leaf, and fish sauce. Fry a small amount to taste and then adjust seasonings. Stuff into casing, creating 1-inch tubes, and allow to sit overnight for flavors to combine.
Steam over medium-high heat until 90 percent done, about 8 to 9 minutes and at 130° internal temperature. (You can also grill with charcoal over indirect heat until just cooked. Put immediately in refrigerator uncovered to cool). Serve with Naam Phrik Num and Pork Cracklings.