To make the pork larb, toast the Thai glutinous rice in a dry, medium skillet over medium heat until it is a deep gold color, 15 to 20 minutes. Stir rice frequently to avoid burning.
Allow the rice to cool until safe to handle, 5 to 10 minutes, before grinding it into a powder using a mortar and pestle, food processor, or spice grinder. Set the rice powder aside.
Heat the oil in a large wok or frying pan over medium-high heat until oil starts smoking. Add shallots and garlic; fry until beginning to brown, 1 to 2 minutes.
Crumble in the ground pork and stir-fry until no longer pink, 5 to 6 minutes.
Add red pepper flakes, sugar and fish sauce to pork. Stir-fry mixture for 1 to 2 minutes, then add the lime juice, rice powder, and spring onions. Mix well and turn off the heat.
Allow the larb to cool for 3 to 4 minutes, then add 10 of the basil leaves and 7 of the mint leaves. Stir the larb to combine the ingredients.
To serve: Top larb with the remaining 10 basil and mint leaves, pork crackling, lime wedges, and glutinous or steamed rice.