This is a recipe coming from Isan, the Northeastern region of Thailand, bordering Laos and Cambodia. You'll find it very often at the street food stalls in Koh Samui, where the Isan population is strongly represented. The pork larb is often part of a set that also includes sticky rice and papaya salad.
300 g minced pork
1 tablespoon raw sticky rice
6 tablespoons chicken stock (or water)
10 g shallots, sliced
¼ teaspoon chilli powder
2 teaspoons coconut sugar
2 tablespoons fish sauce
1 tablespoon lime juice
10 mint leaves, chopped
3 coriander sprigs, chopped
10 g spring onions, chopped
Bring the chicken stock to the boil and cook the pork for 3 minutes. Drain and let cool.
In the meantime, dry roast the rice in a frying pan until golden brown. Then grind it into a powder in a mortar.
Finally, mix all the ingredients and taste to adjust the seasoning. Serve with crunchy vegetables such as cucumber, snake beans or cabbage leaves.