Ingredients

• 2 whole trout (each about 3/4 pound), scaled, boned with head and tail intact, if desired
• 10 1/3-inch-thick slices boneless pork shoulder (Boston butt; about 10 ounces)
• 1 green (under-ripe) mango, peeled, fruit cut from pit into long thin strips
• 3/4 cup vegetable oil, divided
• 2/3 cup fresh lime juice
• 6 large shallots, peeled, cut into thin rounds
• 1/2 cup (loosely packed) fresh mint leaves
• 2 bird chiles, stemmed
• 1/3 cup water, divided
• 1/3 cup fish sauce (such as nam pla or nuoc nam)
• 1/4 cup palm sugar
• 1 large red jalapeño chile, seeded, cut into matchstick-size strips
• 1 3/4-inch piece peeled fresh ginger
• 3 garlic cloves, halved
• 10 long fresh cilantro stems, chopped
• 6 white peppercorns
• 1 whole star anise
• 2 kaffir lime leaves, very thinly sliced