2 tblsp glutinous rice (plain is fine)
400g pork meat (pork belly is good), finely chopped
¼ tsp salt
2 cloves garlic, chopped
2 dried chillies, crushed
2 shallots, thinly sliced
1 tblsp fish sauce
1 tblsp lime juice
1 tblsp vegetable oil
A good bunch of herbs such as mint, Vietnamese mint, basil and/or coriander, coarsely chopped.
Toast the rice until golden, then cool and pound to a course crumb.
Mix the pork with the salt and garlic, then combine with the chillies and shallots, and let marinade for 10-15 minutes. A few minutes before cooking, mix in the fish sauce and lime juice.
Saute the pork mixture in the oil in a large frypan or wok until almost cooked.
Sprinkle 1 tblsp of the toasted rice over to thicken the juices. Taste and adjust fish sauce, lime juice and salt to taste. Toss the herbs through then place on a platter and garnish with the remaining toasted rice. Serve with steamed rice and a chilled bottle of the Yarrh Riesling. Better than beer.