Crispy Pork Larb & Rice

• Jasmine Rice(250 g)
• Ground pork(500 g)
• Lettuce(1)
• Red Onion(1)
• Green Onions(4)
• Fresh mint(15 g)
• Coriander(15 g)
• Lime(2)
• Garlic(3 cloves)
• Bird Eye Chili(1)
• Fish sauce(3 tbsp)
• Soy sauce(1 tbsp)
• White sugar(1 tsp)
• Rapeseed Oil(1 tbsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Add to a saucepan with 500ml water, bring to a boil, cover, and cook until tender.

   ~12 min

2. 2

   While the rice cooks, finely slice {Red Onion}, slice {Scallions}, roughly chop {Fresh mint} and {Fresh cilantro}, shred the leaves from {Lettuce}, mince {Garlic}, and finely slice {Fresh Chili}.

   ~10 min

3. 3

   In a small bowl, stir together {Fish sauce}, {Lime}, {Soy sauce}, and {White sugar}. Cut {Lime} into wedges for serving.

   ~2 min

4. 4

   Heat {Vegetable oil} in a large frying pan over high heat. Add {Ground pork} and {Black pepper}, spread it out, and cook undisturbed at first so it browns and turns crisp in spots. Break it up and cook through.

   ~6 min

5. 5

   Add {Garlic}, half the {Red Onion}, and half the {Fresh Chili} to the pork. Cook briefly until fragrant, then pour in the dressing and toss for 1 minute so it lightly coats the pork without making it wet.

   ~2 min

6. 6

   Fluff the rice. Divide {Jasmine Rice} between bowls, top with the pork mixture, then scatter over the remaining {Red Onion}, {Scallions}, {Fresh mint}, {Fresh cilantro}, {Lettuce}, and extra {Fresh Chili}. Serve with {Lime} wedges for squeezing over.

   ~2 min