Careme

Instructions

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1. 1.

   Preheat the grill to high, about 450°F. Cut 1 pound pork loin crosswise into 2 equal thick steaks if it is in one piece, then pat dry and coat with 1 teaspoon neutral cooking oil and 1 1/4 teaspoons Diamond Crystal kosher salt. Let stand for 20 minutes while preparing the salad.

2. 2.

   Toast 2 tablespoons uncooked jasmine rice in a dry skillet over medium heat for 4–5 minutes, stirring frequently, until deep golden and nutty. Cool briefly, then grind into a coarse powder with a spice grinder or mortar and pestle.

3. 3.

   Prepare the cucumber-herb salad in a large bowl:

   • 1 large cucumber, halved lengthwise and thinly sliced
   • 2 ounces shallot, thinly sliced
   • 2 green onions, thinly sliced
   • 1/2 ounce cilantro, roughly chopped
   • 1/2 ounce mint leaves, torn
4. 4.

   Whisk together the dressing in a small bowl:

   • Juice of 2 organic limes
   • 1 tablespoon fish sauce
   • 2 teaspoons light brown sugar
   • 1/2 teaspoon crushed red pepper flakes

   Stir 1 1/2 tablespoons toasted-rice powder into the dressing and reserve the final 1/2 tablespoon for plating.

5. 5.

   Grill the pork over direct heat for 4–6 minutes per side, turning once, until lightly charred and the center reaches 140°F. Transfer to a cutting board and rest for 5 minutes.

6. 6.

   Thinly slice the rested pork across the grain. Add it and any accumulated juices to the cucumber-herb salad, pour over the dressing, and toss thoroughly.

7. 7.

   Divide the warm pork salad between 2 shallow bowls, sprinkle with the reserved toasted-rice powder, and serve immediately.

Want more detail? See the temperature guide.