Careme

Instructions

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1. 1.

   Break 1 pound ground pork into bite-size clumps and season evenly with 2 teaspoons Diamond Crystal kosher salt. Refrigerate for 10 minutes while preparing the other components.

2. 2.

   Juice 1 large lime to yield about 2 tablespoons juice; reserve 1 tablespoon lime juice for the larb. Make the cucumber salad by tossing together:

   • 1 large cucumber, halved lengthwise, seeded, and thinly sliced
   • 1/4 cup thinly sliced red onion
   • 1 thinly sliced green onion
   • 1 tablespoon lime juice
   • 1 teaspoon fish sauce
   • 1/2 teaspoon light brown sugar

   Let the salad stand while you cook.

3. 3.

   Rinse 1/2 cup jasmine rice. Combine it in a small saucepan with 3/4 cup water and 1 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

4. 4.

   Meanwhile, toast 2 tablespoons jasmine rice in a dry skillet over medium heat, stirring frequently, until deep golden and nutty, 3 to 4 minutes. Transfer to a mortar or spice grinder, cool briefly, and grind into a coarse toasted-rice powder.

5. 5.

   Make the larb finishing mixture by combining:

   • The toasted-rice powder
   • 1/4 cup thinly sliced red onion
   • 2 thinly sliced green onions
   • 1/3 cup loosely packed mint leaves, roughly torn
   • 1 tablespoon reserved lime juice
   • 2 teaspoons fish sauce
   • 1/2 teaspoon light brown sugar
   • 1/2 teaspoon ground dried Thai chile or red pepper flakes

   Set the mixture beside the stove.

6. 6.

   Place the seasoned pork and 2 tablespoons water in the skillet over medium-high heat. Cook, breaking the pork into small crumbles, until juicy but cooked through, 6 to 8 minutes; target 160°F. Remove from the heat and immediately fold in the larb finishing mixture.

7. 7.

   Fluff the jasmine rice and divide it between two plates. Spoon the warm pork larb alongside it and plate the cucumber salad on the side, including its tangy juices.

Want more detail? See the temperature guide.