Red Meat Allergy Friendly Classic Larb Salad

Ingredients

4 servings

Instructions

1. 1

   Toast the rice: add the uncooked jasmine rice to a small dry skillet over medium heat and cook, stirring frequently, until the grains are deep golden and smell nutty, about 5–7 minutes. Transfer to a spice grinder or mortar and pestle and grind to a coarse powder. Set aside.

2. 2

   Cook the pork: heat a large skillet or wok over medium-high heat. Add the ground pork and the water, breaking the meat into small pieces with a spatula. Cook, stirring occasionally, until the pork is cooked through with no pink remaining and registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Remove from heat and let cool for 2–3 minutes — the meat should be warm but not steaming hot when you dress it.