Pork Larb Lettuce Wrap

At Plum Alley Restaurant in Salt Lake City, Chef Ryan Lowder cooks what he calls "Asian-American cuisine," which includes delicious variations of his favorite Thai dishes. He especially likes this North Thai pork salad wrapped in lettuce leaves.
In a medium skillet, saute the rice over moderate heat, shaking the pan frequently, until lightly browned, about 3 minutes. Transfer the rice to a plate and let it cool completely. Put the toasted rice in a spice grinder and grind it to a powder.Heat the oil in a large skillet. Add the garlic and cook over a moderately low heat, stirring several times, until golden brown, about 1 minute. Add 1 teaspoon of sugar and cook for about 20 seconds. Add the ground pork and cook over a moderately high heat, slicing the meat finely, until it turns pink, about 3 minutes. Add 1 teaspoon of fish sauce and season with salt and pepper. Set aside.In a small bowl, combine the lime juice with the remaining 2 tablespoons of fish sauce, the remaining 1 tablespoon of sugar, two-thirds of the chili, and 1 tablespoon of water. Stir to dissolve the sugar.Place the lettuce leaves on a platter, drizzling with the dipping sauce. Preheat the pork. Remove from the heat and add the onion, basil, mint, coriander and remaining chili. Sprinkle the pork with rice powder. Transfer to a bowl and place on or near a platter. Spoon the pork on top of the lettuce leaves and season with the dipping sauce.