In a pot, bring the coconut cream to a simmer. Add the pork skin and simmer until the coconut cream separates and the skins turn glossy. Remove from the heat and set aside.
Prepare the seasoning
Re-season chili-jam with 1 part fish sauce, 1 part lime juice, and a 1/2 part palm sugar to a sour-salty-sweet flavor profile. Set aside.
Assemble the salad
Mix julienne-sliced green mango or thinly sliced madan (sour cucumber, มะดัน) with the cooked pork skin.
Add the dried shrimp powder and roasted coconut; mix them into the salad, and reserve some of both for garnish.
Add coriander leaves, which were soaked in cold water to freshen up. Reserve some for garnish.
Add hair-thin julienned kaffir lime leaves. Reserve some for garnish.
Pour half of the amount of the dressings onto a plate.
Place the pork skin mixture on the dressing.
Drizzle the rest of the dressing on top
Top with the reserved dried shrimp powder, roasted coconut, julienned kaffir lime leaves, and coriander leaves.