Careme

Instructions

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1. 1.

   Slice 12 oz boneless pork loin across the grain into strips about 1/4 inch thick. Toss with 1 teaspoon Diamond Crystal kosher salt and set aside while preparing the other ingredients; this reduced presalt accounts for the soy sauce added later.

2. 2.

   Combine 1/2 cup dry parboiled white rice, 1 cup water, and 1/4 teaspoon Diamond Crystal kosher salt in a small saucepan. Bring to a boil, cover, and cook over low heat for 18–20 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Prepare and cook the stir-fry while the rice cooks.

3. 3.

   Remove the tough core from 12 oz green cabbage and cut the leaves into roughly 1-inch pieces. Peel and thinly slice 4 oz yellow onion. Peel and mince 3 garlic cloves, then peel and finely grate enough fresh ginger to measure 2 teaspoons.

4. 4.

   Stir together the sauce in a small bowl:

   • 2 teaspoons gochugaru
   • 1 tablespoon soy sauce
   • 1 tablespoon rice vinegar
   • 2 teaspoons sugar
   • 2 teaspoons toasted sesame oil
   • 2 tablespoons water

   Set the sauce beside the stove.

5. 5.

   Heat a large, heavy skillet over medium-high heat. Add 2 teaspoons neutral cooking oil, then spread the seasoned pork in a single layer. Cook for 2 minutes without moving, then stir-fry for another 1–2 minutes, until lightly browned but not fully cooked. Transfer to a clean plate.

6. 6.

   Add the remaining 1 teaspoon neutral cooking oil to the skillet. Add the prepared cabbage and onion with 1/2 teaspoon Diamond Crystal kosher salt. Stir-fry for 5–6 minutes, until browned in spots and just tender. Add the prepared garlic and ginger and stir-fry for 30 seconds.

7. 7.

   Return the pork and its juices to the skillet and add the sauce. Toss over medium-high heat for 1–2 minutes, until glossy and the pork reaches 145°F. Remove from the heat and let stand for 3 minutes.

8. 8.

   Fluff the rice and divide between two bowls. Spoon the pork and cabbage alongside it, distributing the glossy pan sauce over both portions.

Want more detail? See the temperature guide.