Spicy Pork with Roasted Rice Powder, Crispy Lime Leaves and Sticky Rice from Southeast Asian Flavors

Ingredients

• ¼ cup Kaffir lime leaves, fold back and pull out veins
• ½ cup Vegetable oil for frying
• ½ lb. (227 g.) Ground pork (coarse), high fat content (approx. 20 %)
• 12 Dried red chilies
• 8 strands Long beans, cut beans into 3-inch (7.5 cm.) lengths
• ¼ head Green cabbage, cut into 2-inch (5 cm.) wide wedges
• 6 sprigs Asian basil
• 2 medium Cucumber, Kirby variety preferred, quarter lengthwise
• 2 Tbsp. Cilantro leaves and stems, roughly chopped
• 1 Tbsp. Sawleaf herb, thinly sliced across narrow width (optional)
• 1 Tbsp. Roughly chopped mint leaves
• 1 recipe Cooked sticky rice
• 1 Tbsp. Granulated sugar
• 1½ tsp. Finely minced galangal
• 2 small Shallots, thinly sliced, about ⅛ inch (0.3 cm.) thick
• 2 Tbsp. Chopped scallions
• 1 Tbsp. Ground roasted chili powder,
• 1 Tbsp. Ground roasted sticky rice
• 3 Tbsp. Lime juice
• 2 Tbsp. Fish sauce (nahm pla)