On a cutting board and using a knife, mince the pork meat to a smooth consistency. Do not use a meat grinder or an electric food processor.
Gradually add fresh pork blood and continue mincing. Repeat until the meat becomes deep red in color and gooey. Set aside.
Prepare the pork skin and offal:
Slice the pork liver and intestines into thin slices. Cook the pork offal with lemongrass to deodorize. Strain, allow to cool, and slice into thin pieces.
Cook the pork skin and slice it thinly.
Prepare the paste:
Roast the chilies to 40% char.
Roast the shallots and garlic.
Roast the coriander seeds and makwen seeds.
In a mortar and pestle, pound together the roasted dried Thai bird’s eye chilies, salt, coriander seeds and makwen.
Add the galangal, the garlic and shallots, and continue to pound to a semi-fine paste.
Add phrik laap seasoning mix.
Add laap spices mix.
Pound all the ingredients to combine. Set aside.
Prepare the herbs:
Thinly slice the spring onion. Set aside.
Roughly chop the coriander leaves. Set aside.
Roughly chop the sawtooth coriander.
Roughly chop the Vietnamese coriander.
Combine the laap:
To a cold wok, add pork lard and turn the heat to medium-low.
Add the minced pork meat and roast-fry until is cooked. Good heat control is essential; as you roast-fry, use water to deglaze and prevent the pork from sticking to the wok. Continue until the pork is fully cooked and has absorbed a good amount of smoke.
Add phrik laap paste and continue to roast-fry until fragrant.
Taste and adjust the seasoning to your liking. Adjust the spiciness with ground dried chilies.
Adjust saltiness with either fish sauce or makwen-infused fish sauce.
Adjust the spice aroma with the laap spices mix.
Adjust numbness with makwen.
Add the pork skin and cooked offal.
Turn off the heat. Add the herbs and mix well. Keep some herbs for garnish.
Serve:
Garnish with crispy fried garlic, crispy pork rinds, pork fat cracklings and the herbs.
Serve alongside phak gap laap (ผักกับลาบ) – fresh herbs and vegetables.