Toast glutinous rice in a dry skillet until golden and fragrant. Add lime leat and lemongrass halfway through. Cool and grind into a coarse powder.
Mix white pepper, fish sauce, and coconut sugar. Coat the pork and marinate for at least 30 minutes.
Pound garlic, red chili, and salt into a paste. Add palm sugar, then mix
in toasted chili flakes, lime juice, sichuan pepper, and fish sauce.
Adjust to taste.
Heat oil in a skillet. Pat the pork dry and sear for 2-3 minutes per side. Add butter and baste for another 2-3 minutes. Rest for 5 minutes, then slice thinly.
Combine red onion, mint, coriander, and spring onions in a bowl. Add sliced pork, pour over the dressing, and sprinkle toasted rice powder.
