Heat the 1 TBSP of oil in a medium-size saucepan over medium-high heat.
Add the shallot and rice to the pan and cook, while stirring, for about 1 minute.
Stir in the water and salt then bring to just a slight boil.
Place a lid on the pan then reduce the heat to low.
Simmer the rice, without removing the lid, for 10 minutes.
Turn off the heat and let the rice sit for at least 15 minutes while you make the larb, keeping the lid on the pan the whole time.
PORK LARB:
Toast the uncooked rice in a dry wok over medium-high heat, stirring often, until lightly browned, about 2 minutes.
Grind the toasted rice into a powder using a mortar & pestle or spice grinder then set aside.
Add the oil to the now empty wok over medium-high heat then add the pork and cook, while breaking up the pork and occasionally stirring, until pork is cooked through, about 6 minutes.
Stir in the rice powder, lime juice, soy sauce, and crushed red pepper until well combined.
Stir in the shallot, mint, and cilantro and continue to cook, while stirring, for about 1 more minute.
Take the wok off the heat then season the pork with salt & pepper if needed.
Fluff the rice with a fork then serve with the pork and lettuce leaves.
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