Thai Pork Larb

Instructions

1. Toast the rice
   In a dry skillet over medium heat, toast the glutinous rice until golden brown, about 3-5 minutes, stirring constantly to prevent burning. Let cool, then grind in a mortar and pestle or spice grinder until it resembles coarse powder. Set aside.
2. Cook the pork
   In a large pan over medium-high heat, cook the ground pork, breaking it apart with a wooden spoon until no longer pink, about 5-7 minutes. Do not add oil as the pork will release its own fat. Drain excess fat if necessary.
3. Prepare the dressing
   In a small bowl, mix together the fish sauce, lime juice, and sugar until the sugar dissolves. Taste and adjust seasoning if needed – it should be a balance of salty, sour, and slightly sweet.
4. Combine the salad
   Transfer the cooked pork to a large mixing bowl. While still warm, add the dressing mixture and toss well. Add the toasted rice powder, chili flakes, sliced shallots, and minced lemongrass. Mix thoroughly.
5. Add fresh herbs
   Just before serving, gently fold in the mint leaves, coriander, and spring onions. The heat from the pork will slightly wilt the herbs, releasing their aromatic flavors.
6. Serve
   Arrange cabbage leaves and cucumber slices on a serving platter. Spoon the larb mixture onto the platter and serve immediately. The cabbage and cucumber can be used as edible utensils to scoop up the larb.