In a small skillet over medium high heat, toast the rice until dark golden.  Remove from heat, pour into a mortar and pestle or clean coffee bean grinder and grind to a fine powder.

In a skillet over medium high heat, brown the pork in the peanut oil.  Add the lime juice, fish sauce, sugar, and shallot.  Lower the heat to medium low and cook until the liquid has reduced significantly, about 20 minutes, stirring to prevent sticking.

Add the crushed red pepper, the rice powder, and the peanuts and cook for about 5 minutes.  Fold in the ginger and the onions, cooking for another 5 minutes and remove from heat.  Serve with mint and cilantro with the lettuce.  Enjoy it with an ice cold pilsner!