Nam khao

Step 1: Break up 1 ⅓ lb cooked jasmine rice in a large bowl and mix in 2 tbsp red curry paste, 1 egg, 3 tbsp desiccated coconut, 1 tsp sugar and ½ tsp salt with your hands until every grain is evenly orange and the rice sticks together when squeezed.

Step 2: Shape the rice into 8 tight balls about the size of a tennis ball, squeezing firmly. Chill them on a plate for 15 minutes so they hold their shape in the oil.

Step 3: Heat 1 litre vegetable oil for deep-frying in a wok or deep pan to 350°F, until a grain of rice sizzles hard and rises at once. Don't fry cooler than this or the balls go greasy and crumble.

Step 4: Fry the balls 3 or 4 at a time for 6–8 minutes, turning gently, until deep golden brown and crisp all over. Drain on a rack or kitchen paper and let them cool for 10 minutes so they crisp further.

Step 5: Heat 1 tablespoon of the frying oil in a frying pan over a medium-high heat. Add 10 ½ oz minced pork and 5 garlic cloves and cook for 6–8 minutes, breaking it up, until no pink remains and the mince reaches 160°F.

Step 6: Take the pork off the heat and stir in 1 tsp lime zest and half the 2 tbsp lime juice. Let it cool to warm, then mix in 2 ⅛ oz cooked shredded pork skin. This gives the tangy, garlicky bite of som moo without the raw cure.

Step 7: Whisk the rest of the 2 tbsp lime juice with 2 tbsp fish sauce, 1 tbsp sugar and 1 tsp dried chilli flakes until the sugar dissolves.

Step 8: Break the rice balls into bite-sized crumbly chunks in a large bowl. Add the pork, 3 shallots, 3 spring onions, 1 handful fresh coriander, 1 handful mint leaves and 2 ⅞ oz roasted peanuts.

Step 9: Pour over the dressing and toss gently with your hands until coated; keep some crunchy pieces whole. Taste for sour, salt and heat.

Step 10: Serve at once, while the rice is still crisp, with 1 head lettuce leaves for wrapping, plus 6 fresh bird's eye chillies and 6 whole dried chillies, fried on the side.