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 and divided into a 1/4-cup portion and a 2-tablespoon portion
   • 6 tablespoons cilantro leaves and tender stems, chopped and divided into a 1/4-cup portion and a 2-tablespoon portion
   • 2 limes, juiced to yield 2 tablespoons

   Keep the divided herb portions separate for easy assembly.

2. 2.

   Toss the prepared cucumber with 1/2 teaspoon kosher salt and place it in a colander. Let it drain for 10 minutes while you start the rice, then gently blot away the excess moisture.

3. 3.

   Rinse 3/4 cup jasmine rice in a fine-mesh strainer. Combine it with 1 cup water in a small saucepan and bring to a boil. Cover, reduce the heat to low, and cook for 15 minutes. Remove it from the heat and let it stand, covered, for 5 minutes.

4. 4.

   Season 12 ounces ground pork evenly with 1/8 teaspoon kosher salt and let it stand while the rice cooks.

5. 5.

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

6. 6.

   Finish the cucumber salad by tossing the drained cucumber with 1 tablespoon rice vinegar, 1/2 teaspoon granulated sugar, and the reserved 2-tablespoon portions of green onion and cilantro.

7. 7.

   Make the larb sauce by stirring together:

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

   Stir until the sugar dissolves.

8. 8.

   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.

9. 9.

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

10. 10.

    Fluff the jasmine rice and divide it between two shallow bowls. Spoon the pork larb alongside it and plate the cucumber salad with its tangy juices.