Thai pork salad

METHOD

1. Heat oil in a large frypan over medium-high heat. Add mince and cook, breaking up lumps with a wooden spoon for 7-8 minutes, or until cooked through. Use a slotted spoon to remove pork to a large bowl. Set aside to cool.
2. Place uncooked rice in a separate dry frypan and cook, stirring over medium heat for 7-8 minutes or until a dark golden. Transfer to a mortar and pestle, grind into a fine powder. Set aside until ready to serve.
3. Combine onion, lemongrass, 1 x chilli, Squid fish sauce, lime juice, Mae Ploy Sweet Chilli Sauce, mint, coriander and pork in a bowl, toss to combine.
4. Finely slice remaining chilli. Arrange radicchio leaves on serving plates, pile pork on top. Garnish with extra coriander, chilli, peanuts and rice powder.