Put the Glutinous Rice (1/2 tablespoon) in a wok over very low heat. Use your wok spatula to stir it frequently until it becomes a deep golden brown color.
Allow to cool, then grind the toasted rice in a food processor or blender to the consistency of course ground black pepper.
Combine Lime Juice (1 tablespoon), Fish Sauce (1/2 tablespoon) and Water (2 tablespoon) in a small bowl. Set aside.
Heat Cooking Oil (2 tablespoon) in a wok over medium-high heat. Add Shallot (2) to wok.
When shallots have turned slightly brown, add Pork (1 pound). Stir-fry the pork so it cooks evenly and completely.
Add the sauce mixture to the pork, then stir well. When most of the water has evaporated, turn off the heat.
Add Brown Sugar (2 teaspoon), Chili Powder (1 teaspoon) and toasted glutinous rice powder (or ground roasted peanuts) to the pork.
Stir well to combine all the ingredients, then transfer the pork to a large bowl.
Allow the pork to cool, then stir in Red Onion (1/4 cup), Fresh Basil Leaf (1 bunch) and Fresh Mint Leaves (1 bunch).
Transfer the pork to a serving bowl, then serve with Romaine Lettuce (1 head) leaves.