Careme

Instructions

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1. 1.

   Season 12 ounces ground pork evenly with 1/4 teaspoon fine sea salt. Set aside while preparing the vegetables; the fish sauce added later supplies additional seasoning.

2. 2.

   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. Prepare the curry components while it cooks.

3. 3.

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

4. 4.

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

5. 5.

   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
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 2 teaspoons 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.