Careme

Instructions

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1. 1.

   Thinly slice 10 ounces Napa cabbage. Slice 2 green onions, keeping the whites and greens separate, and mince 2 garlic cloves.

2. 2.

   Season 12 ounces ground pork evenly with 1/2 teaspoon fine sea salt; set aside while you start the rice.

3. 3.

   Rinse 1/2 cup dry jasmine rice. Put it in a small saucepan with 3/4 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and cook over low heat for 15 minutes; turn off the heat and leave covered for 10 minutes.

4. 4.

   Make the glaze by stirring together:

   • 2 teaspoons soy sauce
   • 2 teaspoons rice vinegar
   • 1 teaspoon brown sugar
   • 1/2 teaspoon red pepper flakes
   • 1 teaspoon toasted sesame oil

   Set the glaze aside.

5. 5.

   Toss the sliced cabbage with 1/2 teaspoon fine sea salt. Heat 2 teaspoons neutral oil in a large skillet over medium-high heat; add the cabbage and sear, stirring occasionally, for 4–5 minutes until tender with browned edges. Transfer to a plate.

6. 6.

   Add 1 teaspoon neutral oil to the skillet. Brown the seasoned pork over medium-high heat for 5–6 minutes, breaking it into bite-size pieces. Add the prepared green onion whites and garlic; cook for 1 minute. Stir in the glaze and cook for 1–2 minutes, until the pork reaches 160°F and the glaze coats it.

7. 7.

   Fluff the rice and divide it between two bowls. Top with the pork and cabbage, then scatter the prepared green onion greens over both bowls.

Want more detail? See the temperature guide.