Heat a large non-stick or cast-iron skillet over medium-high heat. Add the pork mince (no oil) and cook for 6-8 minutes, breaking it up with a spatula and stirring constantly, until cooked through to 160°F / 71°C with no pink remaining. If the pork releases liquid, let it cook off rather than draining — the flavour stays in the pan.

For the toasted rice powder, add 1 tablespoon of uncooked jasmine rice to a small dry pan over medium heat. Stir constantly for 3-5 minutes until the grains turn deep golden brown — pull it off the heat the moment you smell a nutty aroma, as it will burn quickly. Let the rice cool completely, then grind to a fine powder in a spice grinder or mortar and pestle.

In a large mixing bowl, combine the lime juice, fish sauce, ground chilli, sliced green onions, and chopped cilantro. Add the cooked pork while it is still warm and toss everything together thoroughly. Taste and adjust — add more chilli for heat, lime juice for sourness, or fish sauce for salt until the balance is right.

Sprinkle the toasted rice powder over the top and serve at warm room temperature — larb is traditionally served lukewarm, not hot. Serve alongside steamed jasmine rice and fresh raw vegetables such as cucumber slices, cabbage wedges, and long beans.