Lightly pass fresh banana leaves over an open fire until they soften. Choose a wrapping style, then cut the banana leaf to the appropriate shape. Set aside.
Prepare a basic fermented shrimp paste relish (nam prhrik kapi) that is slightly runnier than usual:
Pound the fermented shrimp paste (grilled in banana leaves) with an equal amount of garlic until the mixture is smooth and the shrimp paste and garlic aromas have mellowed down.
Add the dried shrimp powder.
Season to a sour-sweet-salty flavor profile. Start by seasoning the salty element using fish sauce.
When you are satisfied with the saltiness, add palm sugar at the ratio indicated.
Add lime juice at the ratio indicated.
Add green bird’s eye chilies and bruise them lightly.
Mix these ingredients together and thin with more water/stock as necessary. Set aside.
Optional - add sour fruits such as madan (มะดัน) or hairy-fruited eggplant (มะอึก)
Prepare the sweet minced pork:
Mix all the seasoning ingredients and set them aside.
In a wok over medium-high heat, fry the minced pork with pork lard; using the ladle, break down any lumps.
Continue stir-frying the meat until all the liquids have completely evaporated, and the meat dries up and starts to brown.
Add the seasoning
Stir-fry until the liquids reduce and the pork acquires a transparent brown shine. Place in a bowl and set aside.
Mix the rice:
In a large glass or steel bowl, mix the cooked rice with the sweet pork.
Add the fermented shrimp paste relish and mix.
Taste and adjust seasoning to a salty-sweet lightly sour flavor profile using the relish, the sweet pork, or the fish sauce.
Add the crispy fried Thai garlic.
Mix in the duck egg.
Grilling:
Place two pieces of banana leaf on top of each other, keeping the waxy-shiny side facing out. Next, scoop out the mixed rice and place it on the banana leaves.
Wrap the rice in banana leaves into equal-size parcels.
You can make these parcels as large or small as you wish.
Grill the banana leaf wraps over low heat on a charcoal grill until adequately cooked.
Garnish:
Garnish with crispy fried Thai garlic and sweet pork.