Lao Pork Salad

1. Place the pork shoulder steaks in a bowl and season them with salt, black pepper and YoYo Mak Khen Spice (4 or 5 grinds should be sufficient).
2. Wash the coriander and mint and chop finely. Then finely slice the onion and shallots followed by the carrot slicing this into small strips.
3. Put the rice into a pan (no oil needed) and turn up the heat for around 3-4 minutes until the rice goes brown and you start to get a toasted smell. Turn of the heat and let the rice go cold. 
4. Whilst the rice is cooling, add the seasoned pork shoulder steaks to a pan with a little oil until they are cooked through.
5. Once cooked, move the steaks to a chopping board and slice the meat into strips, approx 1 cm wide. 
6. Transfer the now cooled & cooked rice to a pestle and mortar and grind to a powder. 

Making the dish

1. Put the sliced pork into a large bowl. Add the mint, coriander, carrot, onions, shallot and the roasted ground rice. Stir and mix well. Then chop the birds eye chilli, depending on your heat preference. I like it hot so I add about 6 or 7 chillies, chopped finely and mix again. 
2. Add in one or two teaspoons of white sugar, a tablespoon of fish sauce & squeeze in a fresh lime or two to give the pork salad a zesty edge. Finally, add in around half a bottle of Extra Hot YoYo Laos Sauce for a spicy ginger taste. Mix well and serve.