Thai Pork Larb with Crispy Pig Ears

Place 2 pig ears into a pot of 1000 ml boiling water. Simmer on medium-low heat for 60 minutes until tender but still holding cartilage crunch.

Pour 0.5 cup raw sticky rice into a dry skillet with no oil. Toast over medium heat for about 15 minutes, tossing regularly, until grains turn evenly golden brown and fragrant like popcorn.

In a small bowl, combine 0.5 cup fish sauce, zest of 1 lime, and juice of 2 limes. Finely slice 2 Thai green chilis and 1 long green chili, then grate 2 garlic cloves and 1 piece fresh ginger directly into the bowl. Finely chop 0.5 cup fresh cilantro stems and leaves, add to the bowl, and stir thoroughly until blended into a pungent green vinaigrette.

Transfer the warm toasted sticky rice into a mortar. Pound and grind firmly with a pestle until pulverized into a coarse, ground roasted rice powder.

Remove simmered pig ears from pot, slice into thin strips, then dice into small cubes. Heat 2 tbsp canola oil in a deep pot to 350°F (175°C). Lower diced ears carefully using a strainer basket and fry until crispy and golden brown. Drain on paper towels, then chop finely.

Take 1 head white cabbage, slice into quarters through the stem, then gently peel off outer layers into clean, bowl-shaped individual leaves. Arrange cups on a platter for serving.

Heat 1 tbsp canola oil in a large Dutch oven over medium heat. Add 1.5 lb ground pork, breaking it apart with a wooden spoon, and stir-fry for 5 minutes until fully cooked, completely grey, and crumbled.

Pick leaves from 0.25 cup fresh mint, 0.25 cup fresh Thai basil, and 0.25 cup fresh cilantro. Gather into a pile and roughly chiffonade chop once over. Thinly slice 0.5 shallot into crosswise rings.

Pour all prepared green fish sauce dressing over hot cooked ground pork. Add chopped herbs, sliced shallots, and half of the ground toasted sticky rice powder. Stir thoroughly off the heat until rice absorbs liquid fat and juices.

Add 1 pinch salt and squeeze juice of 0.5 lime into the pot. Stir thoroughly, then taste a spoon of larb; balance should feel punchy, salty, sour, and spicy.

Spoon warm pork larb onto a wide shallow platter. Garnish the top with crispy fried pig ears, remaining toasted rice powder, and lime wedges around the edge. Serve alongside prepared fresh cabbage leaf cups to spoon and eat.