This recipe first appeared in Food magazine.
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Ingredients
Method
Toast rice in a dry pan until golden and aromatic, then grind to a coarse powder in a spice/coffee grinder or mortar and pestle.
In a wok, bring the stock to a simmer, then add minced NZ Pork, breaking it up with a wooden spoon. Simmer for 10 minutes, stirring occasionally, until pork is just cooked through. Drain off half the liquid.
Meanwhile peel, halve and finely slice shallots. Roughly chop coriander (including stalks) and mint leaves. Combine lime juice, fish sauce and chilli.
Remove NZ Pork from the heat and stir through shallots, herbs, lime dressing, and roasted ground rice. Spoon into lettuce cups to serve or let everyone assemble them together at the table. Serve with lime wedges.
