Careme

Instructions

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1. 1.

   Preheat the oven to 425°F. Cut a 12-ounce portion from the teriyaki-seasoned pork filet, pat it dry, and place it on a lined sheet pan. The pork is already seasoned, so do not add salt.

2. 2.

   Thinly shred 12 ounces green cabbage, core and thinly slice 1 Gala apple, and finely grate 1 teaspoon ginger. Set these slaw ingredients aside.

3. 3.

   Rinse 3/4 cup dry jasmine rice under cool running water until the water runs mostly clear.

4. 4.

   Roast the pork for 22–27 minutes, until its center reaches 145°F. Rest for 5 minutes, then slice thinly.

5. 5.

   While the pork roasts, put the rinsed rice in a small saucepan with 1 1/8 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, and simmer on low for 15 minutes. Turn off the heat and leave covered for 5 minutes.

6. 6.

   While the rice simmers, toss the prepared slaw ingredients with 2 tablespoons rice vinegar, 1 teaspoon toasted sesame oil, and 1/2 teaspoon fine sea salt. Let the slaw stand for at least 10 minutes.

7. 7.

   Fluff the rice and divide it between two bowls. Top with the sliced pork and apple-cabbage slaw.

Want more detail? See the temperature guide.