Wash and dry all produce. Preheat oven to 400 degrees. In a small pot, bring 11/2 cups salted water to a boil. Halve, peel, and finely chop shallot. Mince garlic. Roughly chop half the basil leaves. Halve lime. Crush peanuts inside the bag with a mallet or heavy pan. Mince Thai chili, removing ribs and seeds if you prefer less heat. HINT: Wash hands directly afterwards to avoid burning.

Add rice to boiling water, cover, and simmer until tender, 13-15 minutes.

Roast green beans: Trim green beans and toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until slightly crispy, about 12 minutes.

Heat a drizzle of oil in a large pan over medium heat. Add shallots, garlic, and as much Thai chili as you like (TIP: Add a little and go up from there). Toss until softened and fragrant, about 3 minutes. Add pork and increase heat to high. Break up meat into tiny pieces until browned, 4-5 minutes. (TIP: You’ll want pieces broken up as small as possible for maximum flavor in every bite!) Season with salt and pepper.

Remove pan from heat. Stir in sesame oil, 1 TBSP soy sauce, chopped basil, and 1/2 tsp sugar. Season with salt and pepper. Stir in a squeeze of lime, to taste.

Plate: Serve pork larb on a bed of jade rice with crispy green beans. Sprinkle with crushed peanuts and remaining basil. (TIP: Tear any larger leaves.) Enjoy!