Heat a small, heavy-bottomed pan and dry-toast the raw rice for a few minutes, stirring until it starts turning pale gold and smelling deliciously biscuity.Grind the rice to a fine powder in a pestle and mortar or spice grinder.
Heat the oil in a wok over a medium-high heat and add the pork. Stir-fry for a few minutes, breaking it up with a spoon, before adding the stock, lime leaves, lemongrass, chilli, sugar and half the shallots.
Simmer over a very gentle heat for 10 minutes, breaking up the pork into tiny crumbs. Add the juice of two limes, the fish sauce and the roast rice and stir to combine.
Cook for a minute or two before tasting. I like to season with a good pinch of salt but it may also need a little more lime juice or fish sauce – adjust the seasoning to your palate. Stir in the rest of the shallots and the coriander roots.
Serve the pork in the middle of the table in a pretty bowl with bowls of mint and coriander leaves, lettuce, chillies and sauce. Encourage everyone to help themselves to lettuce leaves to make a pork wrap with all the trimmings.