This looks like a long list of ingredients, but with many of them, it’s just a matter of slicing or shredding. Start braising the pork belly first, and while that’s simmering, prepare the other ingredients.
The Thai version of lap cheong (wind-dried sausage) is larger (in diameter) and a little sweeter and softer than the Chinese one. For the dried shrimp, buy the tiniest ones you can find – ideally about 5mm (¼ in) long. If they are much larger, soak them in cool water for about 30 minutes, then drain and pat dry with paper towels before frying them in a little oil as instructed in the recipe.
You can use whatever type of fermented shrimp paste you have on hand. The more liquid type that is sold in jars is easier to use: there’s no need to dilute it with water. If you use the sun-dried shrimp paste that comes in small blocks, you’ll need to crush it first, then mix it with water. When cooking the rice with shrimp paste, be sure to turn on the ventilation fan over your oven – the smell is pungent.
To eat the khao kluk kapi, put some rice in your spoon, then mix and match the other ingredients as you like, so each mouthful tastes different. I consider the sliced shallots and a tiny piece of chilli to be essential to each bite – without them, the khao kluk kapi tastes a little bland – but your mileage may vary.
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