Careme

Instructions

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

1. 1.

   Mix 8 oz ground pork with 5/8 teaspoon Morton kosher salt flakes, breaking the meat into loose clumps. Set aside while you start the rice.

2. 2.

   Rinse 3/4 cup dry long-grain white rice and drain. Combine in a small saucepan with 1 1/2 cups water and 1/4 teaspoon Morton kosher salt flakes. Bring to a boil, cover, and reduce to low. Cook for 15–18 minutes, until tender and the water is absorbed, then remove from the heat and rest, covered, for 10 minutes. Prepare the stir-fry meanwhile.

3. 3.

   Remove the tough core from 1 lb green cabbage and tear the leaves into roughly 2-inch pieces; thinly slice any thick ribs. Wash and dry thoroughly so the cabbage sears rather than steams. Peel and finely chop 1/2 oz ginger root, then thinly slice 3 cloves peeled garlic.

4. 4.

   Mix the stir-fry sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 2 teaspoons unseasoned rice vinegar
   • 1 teaspoon sugar
   • 1 tablespoon water

   Stir until the sugar dissolves.

5. 5.

   Toast 3/4 teaspoon Sichuan peppercorns in a dry, large skillet over medium heat for 1–2 minutes, just until fragrant. Transfer to a mortar or cutting board and crush finely.

6. 6.

   Heat the skillet over medium-high to high heat. Add 1 teaspoon neutral cooking oil and half the prepared cabbage. Spread it out and cook for 3–4 minutes, tossing occasionally, until blistered in spots but still crisp. Transfer to a bowl. Repeat with another 1 teaspoon neutral cooking oil and the second half of the cabbage. Toss the cooked cabbage with 1/2 teaspoon Morton kosher salt flakes.

7. 7.

   Reduce the heat to medium-high and add the final 1 teaspoon neutral cooking oil. Add the seasoned pork and cook for 4–5 minutes, breaking it into small pieces, until browned and its temperature reaches 160°F. Add the prepared ginger and garlic, the crushed Sichuan pepper, and 1/4 teaspoon crushed red pepper flakes. Stir-fry for 30–45 seconds, until fragrant.

8. 8.

   Return the cooked cabbage to the skillet and pour in the stir-fry sauce. Toss over high heat for 1–2 minutes, until the sauce lightly coats everything and the cabbage is hot but retains some crunch.

9. 9.

   Fluff the rice and divide between two plates. Spoon the pork and cabbage alongside, keeping the browned cabbage edges visible, and serve immediately.

Want more detail? See the temperature guide.