Careme

Instructions

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1. 1.

   Slice 1 lb pork tenderloin across the grain into 1/2-inch-thick strips. Toss with 1 1/2 teaspoons Diamond Crystal kosher salt and set aside while you prepare the vegetables.

2. 2.

   Thinly slice 12 oz green cabbage. Slice 1 bunch green onions, keeping the white and green parts separate. Mince 2 garlic cloves and 1 tablespoon ginger root.

3. 3.

   Make the glaze by stirring together:

   • 2 teaspoons soy sauce
   • 1 tablespoon rice vinegar
   • 2 teaspoons brown sugar
   • 1/2 teaspoon crushed red pepper flakes
   • 1 teaspoon toasted sesame oil

   Stir in 2 tablespoons water.

4. 4.

   Combine 1/2 cup dry rice, 3/4 cup water, and 1/4 teaspoon Diamond Crystal kosher salt in a small saucepan. Bring to a boil, cover, and simmer on low for 15 minutes. Turn off the heat and leave covered for 5 minutes.

5. 5.

   While the rice cooks, heat a large skillet over medium-high heat. Sear the pork in two batches, using 1 teaspoon neutral cooking oil per batch, until browned and the thickest strip reaches 145°F, about 5–6 minutes total. Transfer to a plate and rest for 3 minutes.

6. 6.

   Add 1 teaspoon neutral cooking oil to the skillet. Add the cabbage, green onion whites, and 1/2 teaspoon Diamond Crystal kosher salt; stir-fry for 3 minutes until the cabbage begins to soften. Add the prepared garlic and ginger and stir-fry for 30 seconds.

7. 7.

   Return the rested pork and its juices to the skillet. Pour in the glaze and toss for about 1 minute, until the pork and cabbage are coated and the glaze has lightly thickened.

8. 8.

   Fluff the rice and divide it between two bowls. Spoon the pork and cabbage over it, then scatter the green onion greens on top.

Want more detail? See the temperature guide.