This hot and spicy dish from the North East or Isan part of Thailand is designed to make your mouthbuds water. Bird’s eye chillis are added with gay abundance in Thailand’s authentic eateries (i.e. those not catering to tourists).
Don't skip on the toasted ground rice it adds a unique nutty
flavour to the dish. Prepare this in advance by toasting raw sticky
rice in a saucepan until dark brown, taking care not to burn it.
Leave the rice grains to cool, then grind in a coffee grinder until
a fine powder.
Add the minced pork to a pan with the water and briskly braise
for a few minutes.
Add the kaffir lime leaves and toasted rice, stirring until the
pork has absorbed the water and rice powder. Remove from the
Add the remainder of the ingredients, stirring everything
Serve immediately, garnished with mint leaves.
Tip: Temper the spiciness of the dish by
wrapping the pork with sticky rice inside lettuce leaves.