2.Rinse the Chinese olives Remove the seeds by gently squeezing the olives. They should come off easily. Put aside.
3.Next comes the step in which your elbow will be put to good use…or borrow someone else’s! Cut the pork (I use filet mignon) into thin 1 inch slices and then start chopping until you get minced meat. When done, thoroughly mix in the olives with a fork. You should get a black-purplish minced pork mixture.
4.Heat up the wok. Add in 3 tablespoons of lard then the garlic. When the garlic just about browns, add in the olive and pork mixture. Keep stir frying until the pork is about done. Add in the rice. Fry and mix well. Taste. If it is not salty enough add a small splash of fish sauce.
5.Scoop onto plate or rice bowl. Top with the pork crackling and serve with the lime, cucumber and chili.