HERBY PORK LARB WITH CHILE

Herby Pork Larb With Chile image

Number Of Ingredients 13

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3 tablespoons jasmine rice
1 piece large shallot, thinly sliced into rounds (about 1 scant cup)
2 tablespoons fish sauce
1/4 cup lime juice from about 2 to 3 limes, plus more for serving (optional)
1/2 teaspoon sugar
1 piece bird's eye chile, thinly sliced
1/2 teaspoon red-pepper flakes, plus more to taste
3 pieces scallions, thinly sliced
1/2 cup torn mint leaves
1/2 cup torn mint leaves
1 pound ground pork
1 pinch Kosher salt
1 pinch Flaky salt

Steps:

In a large skillet over medium heat, toast the rice, stirring frequently, until it starts to smell nutty and turns golden in color, about 4 to 5 minutes. Transfer to a mortar and pestle or clean spice grinder and allow to cool for a minute or two. Grind or pulse the rice until it has a powderlike consistency. You should have about 1 1/2 to 2 tablespoons. Set aside and wipe out the pan.
In a large bowl, whisk together shallots, fish sauce, lime juice, sugar, bird's eye chile, chile flakes, half the scallions, half the mint and half the cilantro. Set aside.
Heat a large skillet over medium heat, and add pork, breaking meat apart with the back of a wooden spoon or spatula. Cook until meat is no longer pink, but not browned, about 5 to 6 minutes.
Remove pork from heat and allow to cool for about 5 minutes. Use a slotted spoon to transfer the pork to the bowl with the chile-herb mixture, add the rice powder and stir together until combined. Season with kosher salt to taste.
Top with remaining herbs and serve. Season with flaky salt and an extra squeeze of lime, if desired.