Thai Pork Salad
1 pound ground pork
1 tablespoon oil
3 tablespoons uncooked jasmine, long-grain, or sticky rice
1 tablespoon fish sauce
1 to 2 teaspoons chili sauce
1 teaspoon sugar 
Juice from 1 small lime
1 shallot, thinly sliced
2 green onions, chopped
1/4 cup cilantro
1/4 cup mint
3 or 4 dried red chilis for garnish (optional)
cabbage, lettuce, or rice to serve on
Heat the cooking oil in a wok or large skillet over medium heat. Cook and crumble ground pork until done, about 3-4 minutes. Set aside to cool.  Heat a small skillet over medium heat.  Toast the uncooked rice in the skillet, stirring every few seconds to avoid burning until the rice is golden brown and has a nutty fragrance.  Use a coffee grinder or mortar to pound rice until it turns to a powder.  Once the pork has cooled for at least 5 minutes, stir in the toasted rice powder, fish sauce, chili sauce, sugar, and lime juice.  Add pepper to taste.  Toss the pork with shallots, green onions, cilantro, and mint.  Garnish with red chilis if desired.  Serve over rice or wrapped in cabbage or lettuce leaves.
Free of the Following Allegens: Egg, Milk, Peanut, Shellfish, Soy, Tree Nut, and Wheat