Thai Pork Larb Salad 02

1 tablespoon long-grain rice equivalent Thai Toasted-Rice Powder (determine volume and amend)
1 tablespoon high-heat cooking oil
1 garlic clove, minced
1 small shallot, ﬁnely sliced
1 teaspoon minced lemongrass
1 fresh hot red or green chile, preferably Thai (deseeded if you prefer less heat)
½ pound (250g) ground pork
3 tablespoons chicken stock
2 tablespoons fish sauce (nam pla)
3 tablespoons freshly squeezed lime juice
1 tablespoon palm or brown sugar
4 cups (350g) mixed baby greens
1 red pepper, thinly sliced
½ cup (52g) peeled, seeded, and diced cucumber
12 to 14 fresh mint leaves
2 tablespoons ﬁnely chopped fresh coriander leaves (cilantro)
2 tablespoons finely chopped fresh Thai or Italian basil
½ small red onion, thinly sliced
4 tablespoons crushed roasted peanuts
Fresh coriander leaves (cilantro) for garnish
Mint leaves for garnish
Lime wedges

Heat the rice in a small dry skillet over medium heat, stirring and tossing for 3–4 minutes, until it turns golden brown. Transfer to a small plate and allow to cool. Use a mortar and pestle or a spice grinder and grind the rice into a coarse powder. Set aside
Heat the oil in a wok or skillet on medium-high heat. Add garlic, shallots, lemongrass, and chili; stir-fry until fragrant, about 30 seconds. Add pork and stir-fry, while breaking it up with a wooden spoon until cooked through, about 5–6 minutes. Stir in the chicken stock, fish sauce, lime juice, and palm sugar and bring to a boil. Remove from heat and let stand 10 minutes.
In a large bowl, combine the rice powder, baby greens, red pepper, cucumber, mint leaves, fresh coriander leaves, basil, and red onions. Add the warm pork mixture and toss with the greens. Sprinkle crushed peanuts on top. Garnish with fresh coriander and mint leaves. Serve immediately with lime wedges.