This dish originates from Thailand's north east (Isaan) region. It is traditionally eaten with sticky rice and garnish with a lot of cold vegetables such as water spinach, cabbage, string beans and Thai basil. It is also known as Laab, Laap or Larb and it can be served as an appetizer or a main course. You can substitute the ground pork of any kind of meat you like. Let's get started and here's all you need.
1. In a large bowl, squeeze juice of 1/3 of a lime onto the ground pork and marinate it for 10 minutes. Then mix well and set aside.
2. Heat 2 tbsps. of water in a pot over high heat. Add the marinade pork and stir. The pork will stick to the pan but then when the juice come out, the meat will loosen from the bottom. Keep stirring until the pork is well done.
3. Place the pork in a large mixing bowl, then add all the remaining ingredients and the rest of the remaining lime juice. Save a little of roasted rice for serving. Mix well and taste. It should be a little hot and you should be able to taste the tartness from the fish sauce and lime. If needed, add a little more.
4. Serve in a bowl and garnish with spearmint. Then put the remaining toasted rice on top!