How to make
1 tbsp (15 mL)PC®Jasmine Rice
1 lb (450 g)Lean ground pork
2Thai bird's-eye peppers, seeded and minced
1 tsp (5 mL)PC®Black Label Chinese 5-spice spice blend
1/2 tsp (2 mL)Granulated sugar
1/2 cup (125 mL)PCᴹᴰ Black Label Sambal Matah Sweet Chili Condiment
4 tsp (20 mL)Fish sauce
1 tbsp (15 mL)Fresh lime juice
6Green onions, thinly sliced
1/2 lb (225 g)Green beans, trimmed and halved crosswise
HalfEnglish cucumber, thinly sliced
1 cup (250 mL)Cherry or grape tomatoes, halved
1/4 cup (50 mL)Each fresh basil, fresh cilantro and fresh mint leaves
How to make
- Step 1
Heat large nonstick skillet over medium heat. Add rice; cook, stirring often, until golden brown, 8 to 9 minutes. Transfer to mini food processor or clean coffee grinder; pulse into powder. Set aside.
- Step 2
Wipe out skillet; heat over medium heat. Add pork, Thai peppers, five-spice blend and sugar; cook, breaking up pork with spoon and stirring often, until pork is no longer pink, about 8 minutes. Add sambal matah, fish sauce and lime juice; cook, stirring often, until no liquid remains, 5 to 6 minutes. Stir in two-thirds of the green onions. Remove from heat.
- Step 3
Meanwhile, bring saucepan of water to a boil. Add beans; cook until tender-crisp, about 1 minute. Drain and rinse under cold water until chilled. Set aside.
- Step 4
Arrange pork mixture, beans, lettuce, cucumber, tomatoes, basil, cilantro and mint in separate mounds on large serving platter. Sprinkle rice and remaining green onions over pork mixture.