Careme

Instructions

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1. 1.

   Rinse 3/4 cup dry brown rice. Combine it in a small saucepan with 1 1/2 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, and simmer over low heat for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Prepare the stir-fry while the rice cooks.

2. 2.

   Season 8 ounces ground pork evenly with 1/2 teaspoon fine sea salt and refrigerate while you prepare the vegetables.

3. 3.

   Remove the tough core from 12 ounces green cabbage and tear the leaves into roughly 2-inch pieces; dry thoroughly. Thinly slice 2 garlic cloves. Peel and finely mince 1/2 ounce ginger.

4. 4.

   Toast 1 teaspoon Sichuan peppercorns in a dry, large skillet over medium-low heat for 1–2 minutes, just until fragrant. Transfer to a mortar or cutting board and crush finely, discarding any hard black seeds.

5. 5.

   Mix the stir-fry sauce in a small bowl:

   • 2 teaspoons soy sauce
   • 1 tablespoon rice vinegar
   • 1/2 teaspoon sugar
   • 1 tablespoon water
6. 6.

   Heat 1 teaspoon neutral cooking oil in the skillet over medium-high heat. Add half the prepared cabbage and cook for 3–4 minutes, tossing occasionally, until blistered but still crisp. Transfer to a plate. Repeat with 1 teaspoon neutral cooking oil and the other half of the cabbage. Season the cooked cabbage with 1/4 teaspoon fine sea salt.

7. 7.

   Add the final 1 teaspoon neutral cooking oil to the skillet. Add the seasoned pork, spread it out, and cook for 5–7 minutes, breaking it into small crumbles, until browned and it reaches 160°F. Reduce the heat to medium, add the prepared garlic and ginger plus 1/4 teaspoon crushed red pepper flakes, and stir for 30 seconds.

8. 8.

   Return the cooked cabbage to the skillet. Add the stir-fry sauce and crushed Sichuan peppercorns. Toss over medium-high heat for 1–2 minutes, until hot and lightly glazed, keeping the cabbage crisp.

9. 9.

   Fluff the cooked brown rice and divide between two bowls. Spoon the pork and torn cabbage alongside, distributing the browned pork and pan juices evenly.

Want more detail? See the temperature guide.