Careme

Instructions

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

1. 1.

   Core and thinly slice 1 pound organic green cabbage. Peel 4 ounces carrots and cut into thin matchsticks. Peel and thinly slice 4 ounces yellow onion. Peel and finely chop 6 large garlic cloves, about 1 ounce.

2. 2.

   Season 8 ounces ground pork evenly with 1/2 teaspoon table salt; set aside while starting the rice.

3. 3.

   Rinse 1/2 cup dry long-grain white rice and drain. Combine in a small saucepan with 3/4 cup water and 1/4 teaspoon table salt. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, then remove from the heat and let stand, covered, for 10 minutes. Fluff before serving.

4. 4.

   While the rice cooks, heat 1 tablespoon neutral cooking oil in a large, deep skillet over medium-high heat. Add the sliced onion and cook for 3 minutes. Add the chopped garlic and stir for 30 seconds, until fragrant but not browned.

5. 5.

   Add the seasoned pork and cook for 5–6 minutes, breaking it into small crumbles, until lightly browned and cooked to 160°F.

6. 6.

   Add the prepared cabbage and carrots with 1/2 teaspoon table salt. Toss for 2 minutes, then add 3 tablespoons water. Cover and cook for 3 minutes. Uncover and stir-fry for another 2–3 minutes, until the cabbage is tender-crisp and most of the liquid has evaporated.

7. 7.

   Add 2 teaspoons fish sauce and 1/4 teaspoon ground black pepper. Stir-fry for 1 minute, then remove from the heat and stir in 2 teaspoons distilled white vinegar.

8. 8.

   Divide the rice between two shallow bowls. Spoon the ginisang repolyo alongside, distributing the pork and colorful vegetables evenly.

Want more detail? See the temperature guide.