Larb

1. If you do not have toasted rice powder, toast 2 tbsp raw glutinous rice in a dry pan over medium heat for 8 to 10 minutes, shaking often, until deep golden, then grind to a coarse, sandy powder in a mortar.
2. Heat a wok or skillet over medium-high heat with the 4 tbsp stock, add the minced pork and cook for 5 to 6 minutes, breaking it into fine crumbs, until no pink remains and it is cooked through to at least 71C (160F).
3. Take the pan off the heat and let the meat rest for about 2 minutes so the fresh herbs added later will not collapse from the heat.
4. Stir the lime juice, fish sauce, palm sugar and chili flakes into the warm pork, then taste and adjust for a sharp, salty, spicy balance that is the hallmark of larb.
5. Fold in the thinly sliced shallots, spring onions and toasted rice powder so the meat is lightly coated and the grains of rice powder give a nutty texture.
6. Just before serving, gently mix through most of the mint and coriander, then transfer to a plate and scatter the remaining herbs over the top.
7. Serve at room temperature with sticky rice and raw vegetables such as cucumber and cabbage wedges to balance the heat.

You'll use: Frying pan / skillet · Pan · Wok