Peel the green apple and dice it into small cubes. Set aside.
Measure the amount of fermented shrimp paste (kapi), garlic and palm sugar following the ratios of a chili relish recipe (น้ำพริกกะปิมาตรฐาน). Arrange the ingredients next to each other so you can visualize their proportions.
Begin preparing the relish in a mortar and pestle the same way you would a basic chili relish – start by pounding the garlic with the kapi and add dried shrimp powder.
Add the green apples. Using the pestle, mash them into a rough paste.
Taste and season with salt and fish sauce. Once you are satisfied with the saltiness of the relish, add palm sugar at the ratio indicated. Season to a sweet-salty flavor profile.
Season to a sour leading flavor profile using lime juice.
Add the fresh chilies. Bruise them using the pestle to release the desired spiciness.
Mix in all the sour and sour sweet ingredients: hairy-fruited eggplant (มะอึก) and diced green mandarin orange (ส้มเหม็น).
Once you are satisfied with the relish seasoning, add pork fat cracklings, and fry the relish in pork lard.