Place rice in a wok over medium heat and cook, stirring, for 2 minutes or until toasted. Using a mortar and pestle, grind rice until roughly ground. Set aside and reserve wok.
To make dressing, whisk lime juice, fish sauce and ½ tsp white pepper in a small bowl.
Heat oil in reserved wok over high heat. Brown pork, breaking up any lumps with a wooden spoon, for 5 minutes, then transfer to a bowl and set aside to cool.
Toss pork with eschalots, spring onions, chillies, krachai, chilli powder and lime juice mixture until well combined. Place in a bowl, scatter with ground toasted rice, coriander and mint leaves, and extra chilli. Serve with rice, lettuce leaves and sliced cucumber.
* Glutinous rice, available from Asian food shops and selected supermarkets, is also known as sweet or sticky rice.
* Asian red eschalots are available from selected greengrocers and Asian food shops.
* Pickled krachai, available in jars from Asian food shops, is a finger-like rhizome that’s less pungent than ginger or galangal.
To make dressing, whisk lime juice, fish sauce and ½ tsp white pepper in a small bowl.
Heat oil in reserved wok over high heat. Brown pork, breaking up any lumps with a wooden spoon, for 5 minutes, then transfer to a bowl and set aside to cool.
Toss pork with eschalots, spring onions, chillies, krachai, chilli powder and lime juice mixture until well combined. Place in a bowl, scatter with ground toasted rice, coriander and mint leaves, and extra chilli. Serve with rice, lettuce leaves and sliced cucumber.
* Glutinous rice, available from Asian food shops and selected supermarkets, is also known as sweet or sticky rice.
* Asian red eschalots are available from selected greengrocers and Asian food shops.
* Pickled krachai, available in jars from Asian food shops, is a finger-like rhizome that’s less pungent than ginger or galangal.