Larb Muang Moo (Northern Thai-Style Chopped Pork Salad) Recipe

Combine hot chiles, coriander, Sichuan peppercorn, long pepper, cloves, star anise, mace, cinnamon, cardamom, and black pepper in wok. Heat over medium heat, stirring and tossing constantly, until toasted and fragrant, about 2 minutes. Transfer to a mortar and pestle or a spice grinder and grind into a fine powder. Wipe out wok and add oil. Heat over medium heat until shimmering. Add smashed garlic and cook, stirring frequently, until golden brown and crisp, about 1 1/2 minutes. Remove garlic with a slotted spoon and set aside on a plate. Reheat garlic oil over high heat until shimmering. Add pork and pork offal and cook, stirring and tossing constantly, until barely cooked through, about 1 minute. Add spice blend and cilantro and cook, stirring, until fragrant, about 30 seconds. Add pork blood if using and cook, stirring, until thickened, about 30 seconds. Season mixture to taste with salt and fish sauce. Serve immediately with rice or sticky rice, sprinkled with fried garlic.