Thai-style pork larb with roasted rice

Directions

1. Toast the rice in a dry frying pan over medium high heat for 3–4 minutes until golden. Pound in a mortar and pestle until finely crushed. Set aside.
2. Add the white part of the spring onion, coriander roots, garlic and white peppercorns to the mortar and pound into a smooth paste.
3. Bring the chicken stock or water to the boil in a medium-size saucepan.
4. Add the paste, reduce the heat to medium and cook, stirring, for 3 minutes.
5. Add the pork and stir well to combine. Cook, stirring constantly, for 3–4 minutes until the pork is just cooked. Remove from the heat and strain (reserve liquid).
6. Add 1 tablespoon of the reserved liquid, lime juice, fish sauce and chilli powder to the pork and toss to combine. Set aside for 5 minutes to cool a little.
7. Add the green part of the spring onion, herbs and most of the rice powder to the pork and toss gently.
8. Taste and adjust the seasoning adding more lime juice, fish sauce or chilli powder to balance the flavour.
9. Arrange the vegetables on plates, place the pork to one side and sprinkle over the remaining rice powder and a pinch of chilli powder.
10. Use the reserved cooking liquid to drizzle over rice if using.

References

• https://www.sbs.com.au/food/recipes/thai-style-pork-larb-roasted-rice