Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Gently mix 12 oz ground pork with 3/4 teaspoon Morton kosher salt. Shape into two loose, 3/4-inch-thick patties and set aside while you prepare the vegetables.

2. 2.

   Wash and dry 1 lb Napa cabbage. Cut the thick stems crosswise into 1/2-inch pieces and the leaves into 1-inch pieces, keeping them separate. Thinly slice 2 green onion stalks, separating the white and green parts. Finely grate enough ginger for 1 tablespoon and mince 2 garlic cloves.

3. 3.

   Rinse 1/2 cup dry rice and drain. Combine in a small saucepan with 1 cup water and 1/8 teaspoon Morton kosher salt. Bring to a boil, cover, and reduce the heat to low. Cook for 15–18 minutes, until the water is absorbed, then remove from the heat and let stand, covered, for 5 minutes. Prepare the stir-fry while the rice cooks.

4. 4.

   Mix the stir-fry sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon rice vinegar
   • 1 teaspoon sugar
   • 2 tablespoons water

   Stir until the sugar dissolves.

5. 5.

   Heat 1 tablespoon neutral cooking oil in a large, deep skillet over medium-high heat. Add the seasoned pork patties and cook for 3–4 minutes per side, until browned and the centers reach 160°F; insert the thermometer sideways into each patty. Break the cooked patties into small crumbles with a spatula. Add the prepared ginger, garlic, and green onion whites; stir for 30 seconds. Transfer the pork mixture to a clean bowl, leaving the cooking fat in the skillet.

6. 6.

   Add the prepared cabbage stems and 3/4 teaspoon Morton kosher salt to the skillet. Stir-fry for 3 minutes, then add the cabbage leaves and cook for another 2 minutes, until wilted but still slightly crisp.

7. 7.

   Return the cooked pork mixture to the skillet and pour in the stir-fry sauce. Toss over medium-high heat for 1–2 minutes, until everything is hot and the sauce lightly coats the pork and cabbage. Fold in the prepared green onion tops.

8. 8.

   Fluff the rice and divide between two bowls. Spoon the ginger pork and cabbage alongside it, including the savory pan juices, and serve immediately.

Want more detail? See the temperature guide.