You'll probably notice that there's absolutely no sweet or acidic element in this dish to temper the heat of the chilies or brighten up the richness of pork and pork blood. This is intentional. This is meant to be a dark, intense dish that smacks you over the head with its bitterness and complex aroma. A nice acid-forward salad like this pomelo and shrimp salad or this Northeastern-style mushroom larb would balance out the table nicely.
Here was the bit of bad news for me: I was recently diagnosed with hereditary hemachromatosis—my body has trouble processing iron—which means that tiny bites of this stuff is all I can safely consume. In a way this is good, because if I hadn't known, I'd've been stuffing my face with so much of it that I might have missed out on a lot of the other fantastic Northern Thai foods I came across in Chiang Mai. As it is, I'll just have to dream of it, staring wistfully at that plate of aromatic pork innards as it quietly calls to me.