Thai Ground Pork Larb

Cooking Instructions

1. In a small bowl, whisk lime juice, fish sauce, sugar, and sriracha until combined.
2. In a large, dry skillet over medium heat, add rice and cook, stirring occasionally, until golden brown and toasted, 3 to 5 minutes. Remove from the skillet, then grind into a powder using a spice grinder or a mortar and pestle.
3. To the same skillet, add oil over medium-high heat. Add pork and ½ teaspoon salt, breaking up the meat with a wooden spoon. Cook, stirring a few times, until browned, 5 to 7 minutes. Add ¼ cup water and bring to a simmer, scraping the bottom of the pan to release any browned bits. Turn off heat and let cool for 5 minutes.
4. Stir in toasted rice powder, lime juice mixture, and half the fried onions. Let cool another 5 minutes, then fold in half the herbs and taste for seasoning, adding more salt, lime juice, or sriracha, if desired. Transfer the pork mixture to a serving platter. Top with the remaining fried onions and herbs. Arrange lettuce leaves and lime wedges on the platter.
5. To assemble: Grab a lettuce leaf, and add a large scoop of the pork in the middle. Squeeze a lime wedge on top and drizzle with sriracha.