Careme

Instructions

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1. 1.

   Prepare the fresh ingredients:

   • 1 large slicing cucumber, halved lengthwise and thinly sliced
   • 2 garlic cloves, minced
   • 6 tablespoons green onion, thinly sliced; divide into a 1/4-cup portion and a 2-tablespoon portion
   • 6 tablespoons cilantro leaves and tender stems, chopped; divide into a 1/4-cup portion and a 2-tablespoon portion
   • 2 limes, juiced to yield 2 tablespoons

   Keep the portions separate for easy assembly.

2. 2.

   Season 12 ounces ground pork evenly with 1/4 teaspoon kosher salt. Let it stand while you start the rice.

3. 3.

   Rinse 3/4 cup sticky rice in a fine-mesh strainer. Combine it with 1 cup water in a small saucepan, bring to a boil, cover, and reduce the heat to low. Cook for 18 minutes, then remove from the heat and let stand, covered, for 5 minutes.

4. 4.

   Toss the prepared cucumber with 1 tablespoon rice vinegar, 1/2 teaspoon granulated sugar, and 1/8 teaspoon kosher salt. Fold in the reserved 2-tablespoon portions of green onion and cilantro, then set the cucumber salad aside.

5. 5.

   Toast 2 tablespoons dry sticky rice in a skillet over medium heat for 3 to 4 minutes, stirring frequently, until deep golden and nutty-smelling. Transfer it to a mortar or sturdy bag, cool briefly, and crush it into a coarse powder; this is the toasted rice powder.

6. 6.

   Make the larb sauce by stirring together:

   • 1 1/2 tablespoons fish sauce
   • 2 tablespoons prepared lime juice
   • 1 teaspoon granulated sugar
   • 1/2 teaspoon crushed red pepper flakes

   Stir until the sugar begins to dissolve.

7. 7.

   Heat 1 teaspoon neutral cooking oil in the skillet over medium-high heat. Add the prepared garlic and cook for 15 seconds. Add the seasoned pork and stir-fry for 5 to 7 minutes, breaking it into small pieces, until browned and cooked to 160°F.

8. 8.

   Reduce the heat to medium and pour the larb sauce over the pork. Stir-fry for 1 minute, scraping up the browned bits, then remove the skillet from the heat. Fold in the reserved 1/4-cup portions of green onion and cilantro and all of the toasted rice powder.

9. 9.

   Fluff the sticky rice and divide it between two shallow bowls. Spoon the pork larb alongside it and plate the cucumber salad on the other side, including its tangy juices.