Careme

Instructions

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1. 1.

   Break 12 ounces ground pork into several large pieces, sprinkle evenly with 1 1/2 teaspoons Diamond Crystal kosher salt, and refrigerate for 10 minutes while completing the produce prep and starting the rice.

2. 2.

   Prepare the vegetables and garnishes:

   • Cut the kernels from 2 ears bi-color corn to yield about 2 cups.
   • Dice 1/2 medium red onion to yield about 1/2 cup.
   • Mince 2 garlic cloves.
   • Zest 1 lime, then squeeze 1 1/2 tablespoons juice.
   • Chop 1/4 cup cilantro.

   Keep each prepared ingredient separate.

3. 3.

   Rinse 1/2 cup organic long-grain white rice. Combine it in a small saucepan with 1 cup water and 1/4 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes; prepare the skillet mixture while the rice cooks.

4. 4.

   Make the chile seasoning by stirring together:

   • 1 teaspoon ground cumin
   • 1 teaspoon ancho chile powder
   • 1/2 teaspoon smoked paprika
   • 1/2 teaspoon dried Mexican oregano
   • 1/4 teaspoon black pepper
   • 1 teaspoon honey
   • 2 tablespoons water

   Set the seasoning aside.

5. 5.

   Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the prepared corn and onion with 1 teaspoon Diamond Crystal kosher salt. Sauté for 6 to 7 minutes, stirring occasionally, until the corn is browned in spots. Add the prepared garlic and cook for 30 seconds, then transfer the corn mixture to a bowl.

6. 6.

   Add 1 teaspoon extra-virgin olive oil to the same skillet. Add the presalted pork and cook over medium-high heat for 5 to 7 minutes, breaking it into bite-size crumbles, until browned. Stir in the chile seasoning and cook until the pork reaches 160°F, about 1 to 2 minutes.

7. 7.

   Return the corn mixture to the skillet. Stir in the prepared lime zest, 1 tablespoon prepared lime juice, and 2 tablespoons prepared cilantro; sauté for 1 minute until glossy and hot.

8. 8.

   Fluff the rice and divide it between two shallow bowls. Spoon the pork and corn sauté over the rice, then finish with 2 tablespoons prepared cilantro and the final 1/2 tablespoon prepared lime juice.

Want more detail? See the temperature guide.