1. Pound together ingredients for curry paste until pulverized.
2. Cut pork and organs into small pieces.
3. Stir fry curry paste in oil.
4. Add pork and organs, stir fry 3 minutes. Add stock, galangal, lemongrass, kaffir lime leaves and coriander roots and simmer until tender
5. Add fennel, coriander and spring onion.
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