Careme

Instructions

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1. 1.

   Rinse 3/4 cup uncooked rice until the water runs mostly clear.

2. 2.

   Slice 12 oz pork tenderloin across the grain into 1/2-inch-thick pieces. Toss with 1 1/2 teaspoons Diamond Crystal kosher salt and let stand for 10 minutes while you prepare the vegetables and glaze.

3. 3.

   Thinly slice 8 oz cabbage. Slice 2 green onion stalks, keeping the white and green parts separate. Grate 1 tablespoon ginger and mince 2 garlic cloves.

4. 4.

   Whisk 2 teaspoons reduced-sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, and 2 tablespoons water into a glaze.

5. 5.

   Put the rinsed rice in a saucepan with 1 1/4 cups water and 1/2 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and simmer over low heat for 16 minutes. Remove from the heat and leave covered for 5 minutes.

6. 6.

   While the rice cooks, heat 1 teaspoon neutral cooking oil in a large skillet over medium-high heat. Stir-fry the pork in a single layer, working in batches if needed, for 3–4 minutes, until the thickest piece reaches 145°F. Transfer to a plate and let rest for at least 3 minutes while you cook the cabbage.

7. 7.

   Add 1 teaspoon neutral cooking oil and the sliced cabbage to the skillet. Season with 3/4 teaspoon Diamond Crystal kosher salt and stir-fry for about 4 minutes, until tender-crisp. Add the green onion whites, ginger, and garlic; stir-fry for 30 seconds.

8. 8.

   Pour in the glaze and simmer for about 30 seconds. Return the rested pork and any juices to the skillet and toss briefly to coat.

9. 9.

   Fluff the rice and divide it between two bowls. Spoon the pork and cabbage over it and finish with the green onion greens.

Want more detail? See the temperature guide.