Fill a small saucepan with water, squeeze in both limes, and add their peels.

Cut the banana blossom in half and remove the inner part.

Slice the banana blossom thinly and diagonally. Add the slices to the lime water to prevent browning.

Heat a wok or non-stick skillet over medium heat. Add water and cook the ground pork until fully cooked.

In a large mixing bowl, combine the cooked pork, coconut milk, Thai chili paste, fresh lime juice, and fish sauce. Stir well.

Drain the banana blossom pieces and add them to the bowl along with sliced chilies, shallots, and coriander. Mix well and serve immediately.