skipme

This is a tasty yet lean way to enjoy Thai food. Many thanks to Cook's Illustrated for figuring this recipe out!
Ingredients
   pork tenderloin1 lb
trimmed of silver skin and fat, cut into 1-inch chunks
  fish sauce2 1/2 tbsp
   white rice1 tbsp
 chicken broth 1/4 cup
low-sodium
 medium shallots2 units
peeled and sliced into thin rings
 lime juice3 tbsp
from 2 limes
 sugar2 tsp
preferrably palm sugar if available
 red pepper flakes 1/4 tsp
could also use minced bird's eye chili
 fresh mint leaves3 tbsp
roughly chopped
 fresh cilantro leaves3 tbsp
roughly chopped
 Bibb lettuce1 head
washed and dried, leaves separated and left whole
 kaffir lime leaf1 tbsp
finely cut into chiffonade, optional
 hot sauce
optional, such as sambal

cookware

food processor
medium bowl
large plate
small skillet
non-stick skillet
1
Place pork chunks on large plate in single layer. Freeze meat until it starts to harden around edges but is still pliable, about 15 to 20 minutes.
2
Place half of the meat in the food processor and pulse until coarsely chopped, using 5 to 6 1-second pulses. Transfer ground meat to a medium bowl and repeat with the remaining pieces. Stir 1 tablespoon fish sauce into ground meat and marinate for 15 minutes in the fridge.
3
Heat the rice in small skillet over medium-high heat and cook, stirring constantly, until deep golden brown, about 5 minutes. Transfer the rice to a small bowl and cool for about 5 minutes. Grind the rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon of rice powder).
4
Simmer the broth in a 12-inch non-stick skillet over medium-high heat. Add the pork and cook, stirring frequently, until about half of the pork is no longer pink, about 2 minutes. Sprinkle 1 teaspoon of the rice powder over the pork; continue to cook, stirring constantly, until the remaining pork is no longer pink, 1 to 1.5 minutes longer. Transfer the pork to a large bowl and cool for about 10 minutes.
5
Add the remaining 1.5 tablespoons of fish sauce, remaining 2 teaspoons of rice powder, shallots, lime juice, sugar, red pepper flakes, mint, cilantro, and kaffir lime leaf (if using) to the pork; toss to combine. Serve with lettuce leaves and hot sauce on the side.
Notes

Kaffir lime leaves can be stored in the freezer.