Careme

Instructions

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1. 1.

   Cut 1 pound organic eggplant into 3/4-inch batons. Toss with 1 1/2 teaspoons Diamond Crystal kosher salt in a colander and let stand for 15 minutes; this seasons the eggplant and helps it brown instead of turning spongy.

2. 2.

   Combine 1/2 cup organic long-grain white rice, 3/4 cup water, and 1/2 teaspoon Diamond Crystal kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

3. 3.

   Gently mix 8 ounces ground pork with 1/2 teaspoon Diamond Crystal kosher salt and let it presalt for 10 minutes; the modest amount accounts for the salty doubanjiang and soy sauce.

4. 4.

   Prepare the aromatics:

   • Thinly slice 3 green onions, separating the white and green parts.
   • Mince 3 organic garlic cloves.
   • Finely grate 1 tablespoon fresh ginger.
   • Coarsely crush 1 teaspoon Sichuan peppercorns.

   Keep them near the stove as the aromatic mixture.

5. 5.

   Whisk together the sauce:

   • 1 tablespoon doubanjiang
   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon rice vinegar
   • 1 teaspoon toasted sesame oil
   • 1 teaspoon granulated sugar
   • 1 teaspoon cornstarch
   • 1/2 cup water

   Set the Sichuan sauce aside.

6. 6.

   Rinse the salted eggplant briefly under cool water and press it very dry with a clean towel. Heat 2 tablespoons neutral cooking oil in a large skillet or wok over medium-high heat. Stir-fry the eggplant for 8 to 10 minutes, until browned and tender; transfer it to a plate.

7. 7.

   Heat 1 tablespoon neutral cooking oil in the same skillet over medium-high heat. Add the presalted pork and stir-fry, breaking it into small crumbles, for 3 minutes. Add the aromatic mixture and cook for 1 minute, until fragrant. Continue cooking the pork to 160°F.

8. 8.

   Stir the Sichuan sauce once more, then pour it into the skillet. Add the cooked eggplant and simmer for 2 to 3 minutes, stirring gently, until the sauce is glossy and clings to the pork and eggplant. Fold in the sliced green onion tops.

9. 9.

   Fluff the rested rice, divide it between two shallow bowls, and spoon the Sichuan pork and eggplant over the top, showing plenty of glossy eggplant and green onion.

Want more detail? See the temperature guide.