Grind shallots, peppers, garlic and gingerroot in mortar with pestle to a paste. Heat oil in wok or 10-inch skillet; add paste. Stir-fry over low heat until paste turns dark reddish brown and solids separate from oil, about 10 minutes.
Stir pork, lemongrass and citrus leaves into paste; stir-fry over low heat 5 minutes.
Stir 1 cup of water and the lime juice into pork mixture. Simmer uncovered over low heat, adding water as needed to maintain liquid level, 30 minutes. Stir in basil; simmer until pork is tender, about 10 minutes. Remove and discard lemongrass and citrus leaves.
Garnish with red chili flower.
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