Bangkok Rice with Shrimp Paste and Sweet Pork (Khao Khluk Kapi)

Ingredients

• 2 large cilantro roots (including a bit of green stem), finely chopped (2 Tbsp.)
• 2 medium garlic cloves, thinly sliced
• 1 tbsp. lard
• 6 small shallots, peeled and thinly sliced (1½ cups)
• ¼ cups (3½ oz.) soft palm sugar
• 10½ oz. pork neck, cubed
• 1 tsp. kosher salt
• ½ tsp. Thai black soy sauce
• 1 cup Thai long-grained rice
• 2 medium garlic cloves, finely chopped
• 1½ oz. ground pork
• 2 tbsp. Thai shrimp paste
• ¼ cups vegetable oil
• ⅓ cups (1 oz.) small dried shrimp
• 2 large eggs, beaten
• 1 small green (unripe) mango
• 24 very small bird’s eye chilies, thinly sliced (1 Tbsp.)
• 8 small shallots, peeled and thinly sliced (2 cups)
• Lime wedges