Pork larb lettuce wraps

Ingredients

• 1 1/2 cups jasmine rice
• 2 tbsp uncooked jasmine rice
• 1 1/2 lb ground pork
• 3 tbsp fish sauce
• 3 limes
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 2 shallots, thinly sliced
• 4 scallions, sliced
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh cilantro
• 1 head butter lettuce, leaves separated
• 1 cucumber, sliced

Steps

1. Cook the 1 1/2 cups of rice according to the package directions.
2. Toast the 2 tbsp of uncooked rice in a dry skillet over medium heat for 5 minutes, shaking the pan, until golden.
3. Grind the toasted rice to a coarse powder in a mortar or spice grinder.
4. Cook the pork in the same skillet over medium-high heat with 2 tbsp of water for 6 to 8 minutes, breaking it up, until cooked through (160 °F).
5. Take the pan off the heat. Stir in the fish sauce, the juice of 2 limes, the sugar and the pepper flakes.
6. Fold in the shallots, scallions, mint, cilantro and the toasted rice powder.
7. Serve with the lettuce leaves for wrapping, the cucumber, the rice and lime wedges.