Larb Moo (Thai Pork Salad)

Ingredients

• 1 tbsp uncooked rice (preferably sticky or jasmin)
• 1 tbsp neutral oil
• 1 lb ground pork
• 1 tbsp chili flakes
• 1 tbsp sugar
• 1 tbsp fish sauce
• 1 lime (juiced, plus extra wedges to serve)
• 1-2 shallots (sliced)
• 1/2 cup fresh cilantro (chopped)
• 3 green onions (sliced)
• 20 leaves fresh mint (washed)
• Thai sticky rice (or lettuce, to serve)

Instructions

1. 1

   In a small pan, toast the rice over medium low heat, shaking the pan often, about 2-3 minutes.

2. 2

   Once golden brown, let cool slightly and move to a mortar and pestle. Crush it into a fine powder. Transfer to a small bowl and set aside.

3. 3

   In a skillet, heat the oil over medium high heat. When hot, add the pork, and brown, breaking into pieces.

4. 4

   Remove from the heat, and stir in the toasted rice powder and chili flakes, then add the sugar, fish sauce, and lime juice. Stir in the shallots, green onions, cilantro, and mint.

5. 5

   Mix well and adjust to taste. Serve with hot Thai sticky rice and enjoy immediately!