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1
Dry-roast each krung lap spice — long pepper, mace, star anise, cassia, cloves, and dried chillies — separately in an ungreased wok or heavy pan over medium heat, so that each one releases its own fragrance at its own pace without the faster-toasting spices masking or burning the slower ones. Each spice is done when it releases its fragrance and shows the first faint colour at the edges; remove immediately to prevent scorching. Allow all to cool completely before the next step, because grinding warm spices traps steam and turns the powder damp and clumped rather than fine and free-flowing.
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2
Pound the cooled roasted spices together in a pestle and mortar to a uniform dry powder, beginning with the hardest pieces — cassia and long pepper — so they are broken down before the more delicate spices are added and turned to dust rather than being ground unevenly against whole fragments. Add the more delicate spices last and continue until no coarse fragments remain. The powder is ready when it is cohesive and deeply aromatic.
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3
Heat oil in a wok to frying temperature and deep-fry the sliced shallots, then the sliced garlic, then the whole dried chillies in separate batches, removing each into separate piles on absorbent paper, because each ingredient darkens at a different rate and batching them prevents the garlic — which burns in seconds — from turning bitter while the shallots are still pale. The shallots are done when they turn an even pale gold and the sizzling subsides sharply; pull them out at that moment, as they continue to colour after removal.
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4
This is where the dish lives or dies: set a wok over high heat and stir-fry the minced pork with the krung lap spice powder, working quickly and pressing the meat flat to maximise contact with the wok so the spices toast directly against the hot iron rather than steaming in the meat's own moisture. Add the pork liver and pork blood and continue to stir-fry only until the blood is just cooked through and the liver loses its rawness — the mixture should be moist and cohesive, not dry — because even a minute's excess heat at this stage drives off the paste's fragrance and leaves the meat coarse and grainy.
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5
Transfer the lap to a serving plate and pile the deep-fried shallots, garlic, and dried chillies over the top as a crispy garnish. Serve immediately, while the textural contrast between the crisp garnish and the soft minced meat is intact.