Northern Thai Pork Curry

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2 stalks lemongrass, sliced thin

1 slice fresh galangal, minced

1 tablespoon sliced cilantro root (or cilantro stems)

2 to 4 dried chiles, torn in pieces

1 teaspoon kosher salt

6 cloves garlic, peeled and chopped

2 shallots, peeled and chopped

1 tablespoon shrimp paste

2 teaspoons curry powder, preferably Thai

3 small white onions, peeled and quartered

10 cloves garlic, peeled

11/2 pounds pork belly (or Boston butt pork), cut into 11/2 -inch cubes

1 cup tamarind water (see Note)

2 tablespoons palm sugar + more to taste

3 cups chicken or pork stock, or as needed

2 to 3 tablespoons fresh lime juice

-- Fish sauce, as needed

-- Fried pork rind (chicharron), for garnish, optional

-- Fresh ginger, julienned, for garnish

-- Pickled garlic, for garnish (optional)

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