Peel the hard bark from hug plum or Indian gooseberry wood; scrape and collect the soft inner bark. Set aside.
Prepare the herbs:
Wash, dry and then roughly chop all the chilies, hooker chives roots and herbs. Set aside.
Prepare the laap meat mixture:
Using a knife, mince the pork meat with salt to a rough consistency on a cutting board.
Add all the other ingredients and continue pounding until all the ingredients are well mixed.
Add fresh blood and keep pounding. Keep the consistency fine but not gooey.
Grill the laap:
Place the laap mixture on the shiny side of a banana leaf; shape it into a large meat patty.
Top the meat with slices of liver, skin, and pork fat. Then wrap the meat with additional two layers of banana leaves, now, keeping the shiny side outside.
Charcoal grill the parcels over low heat until the outside layers are charred.
Tip: Brush the banana leaf parcels with oil before placing them on the grill to get a vivid color.