2lbsground porkbeef, chicken, or lamb may be substituted
1tbspKorean red chili pepper flakes
juice of 3 limesuse 2 if you prefer a less sour flavor
1cupthinly sliced red onion about half of a large onion
1/2cupcilantrochopped; plus more for garnishing
3tbspThai basilor regular Genovese basil, chopped
1/4cupfresh mint leavesabout 25, chopped
4cupscooked jasmine rice
thinly sliced jalapeño pepper
Make the khao khua:
Add the sticky rice to a sauté pan and heat over medium-high heat. Use a wooden spoon to stir the rice occasionally to avoid scorching it. Toast the rice gently until it reaches a deep, golden brown color. Once the rice is toasted remove the from the heat and allow the rice to cool to room temp.
Crush the rice to a fine powder using a mortar and pestle, a coffee grinder, or a food processor, once it has cooled.
Store in a tightly-sealed container in the pantry. Use as needed. This powder will keep for one week. Prepare the Larb Moo:
Cook the Larb
Using the same sauté pan you used to toast the rice, brown the ground pork over medium-high heat. Use the same wooden spoon as before to break the pork into small pieces as you cook it. Brown the meat for 10 minutes, or until no pink shows, and the meat is cooked through. Once the meat has cooked, drain any excess fat from the pan.
Reduce the heat to low and add 3 tablespoons of the khao khua to the meat, followed by the chili flakes and sugar. Stir to combine.
Add the fish sauce and the lime juice to the pan, followed by the red onion.
Stir everything together, then spoon the larb moo over jasmine rice.
Garnish and Serve
Garnish with additional chopped cilantro and jalapeño peppers, if desired.
Leftovers will keep for 48 hours in the refrigerator and can be reheated in the microwave or on the stove.