Careme

Instructions

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1. 1.

   Season 12 ounces ground pork evenly with 3/4 teaspoon fine sea salt. Refrigerate while completing the preparation.

2. 2.

   Peel and finely mince 1 small shallot, about 2 ounces, and 3 garlic cloves. Strip the tough outer layers from 1 large lemongrass stalk and trim off the root end. Lightly pound the tender lower core with the flat of a knife, then mince very finely to yield 2 tablespoons.

3. 3.

   Remove the core from 1 pound green cabbage and cut the leaves into 1-inch pieces. Cut 1 lime into wedges.

4. 4.

   Mix the curry seasoning in a small bowl:

   • 1 teaspoon ground turmeric
   • 1 teaspoon ground coriander
   • 1/4 teaspoon crushed red pepper flakes
   • 1/2 teaspoon ground black pepper
5. 5.

   Rinse 1/2 cup dry long-grain white 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 15–18 minutes, until tender. Remove from the heat and let stand, covered, for 5 minutes. Cook the cabbage and pork while the rice cooks and rests.

6. 6.

   Heat 2 teaspoons neutral oil in a large skillet over medium-high heat. Add the prepared cabbage and 3/4 teaspoon fine sea salt. Stir-fry for 6–8 minutes, until browned at the edges but still slightly crisp. Transfer to a serving bowl and cover loosely.

7. 7.

   Return the skillet to medium heat and add 1 teaspoon neutral oil. Add the prepared shallot, garlic, and lemongrass; cook, stirring, for 2 minutes. Add the curry seasoning and stir for 20 seconds, just until fragrant.

8. 8.

   Add the seasoned pork and raise the heat to medium-high. Cook for 7–9 minutes, breaking it into small crumbles and stirring frequently, until it reaches 160°F. Add 1 teaspoon fish sauce during the final 2 minutes. Continue stirring until any released liquid evaporates and the curry looks dry and crumbly rather than saucy.

9. 9.

   Fluff the rice and divide between two plates. Add the cabbage and dry pork curry alongside, keeping the golden crumbles visible. Serve with the lime wedges for squeezing over the pork.

Want more detail? See the temperature guide.