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

Name: 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

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Bangkok rice — khao khluk kapi — is a classic Thai dish, made up of seasoned rice, sweet braised pork, tart mangoes, and crispy shrimp.

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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