Start by making the curry paste: Pound the black peppercorns, bird's eye chilies, dried red chilies, lemongrass, galangal, and salt together until fine. Add the shallots, garlic, and shrimp paste, then pound again until everything is well combined.

Place a pot over low heat. Add the coconut cream and simmer until the oil separates and it becomes fragrant. Add the curry paste and stir-fry with the coconut cream until aromatic, then add the crispy pork and stir-fry until heated through.

Increase to medium heat. Add the thin coconut milk or water, fish sauce, and palm sugar. Stir to combine. Add the Thai basil leaves, turn off the heat, and serve in a bowl.