Thai-style pork larb with roasted rice

Larb, or laap as it's known in Laos, Thailand's answer to sang choy bau, minus the lettuce cups. Complementing the spicy, aromatic and flavour-packed meat, larb traditionally comes with a side of cabbage, green beans and cucumber. The fresh vegetables are a much-needed cooling aid for when the chilli becomes too much. If you’re not a big fan of pork, this recipe works equally well with chicken. Don’t buy minced breast though, as you need some fat to keep the chicken moist.