Careme

Instructions

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

1. 1.

   Season 8 oz ground pork evenly with 1/2 teaspoon table salt and set aside while you prepare the other ingredients.

2. 2.

   Rinse 3/4 cup dry jasmine rice and drain. Combine it in a small saucepan with 1 cup water and 1/4 teaspoon table salt. Bring to a boil, cover, and reduce the heat to low. Simmer for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes.

3. 3.

   While the rice cooks, remove the core from 1 lb green cabbage and thinly slice the leaves. Peel 4 oz carrots and cut into thin matchsticks.

4. 4.

   Mince 2 garlic cloves. Peel and finely grate 1/2 oz ginger. Thinly slice 1 bunch green onions, keeping the whites and greens separate.

5. 5.

   Juice 1 lime, reserving 1 tablespoon juice for the sauce; cut any unjuiced portion into wedges for serving. Mix the sauce in a small bowl:

   • 1 tablespoon fish sauce
   • 1 teaspoon granulated sugar
   • 1 tablespoon lime juice
   • 1/4 teaspoon ground black pepper

   Stir in 2 tablespoons water until the sugar dissolves.

6. 6.

   Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Add the seasoned pork and press it into a thin layer. Let brown undisturbed for 2 minutes, then break it into small pieces and cook for another 3–4 minutes, until it reaches 160°F. Transfer the pork to a bowl, leaving the fat in the skillet.

7. 7.

   Add the prepared cabbage and carrots to the skillet with 1/4 teaspoon table salt. Stir-fry for 6–8 minutes, until the cabbage has browned edges but still has a little crunch. If the skillet becomes dry, add 1 tablespoon water.

8. 8.

   Add the prepared garlic, ginger, and green onion whites. Stir-fry for 30 seconds, then return the browned pork and add the sauce. Toss for 1–2 minutes until everything is hot and lightly glazed. Fold in the green onion greens.

9. 9.

   Fluff the rice and divide between two bowls. Spoon the pork and cabbage stir-fry alongside it, adding any lime wedges for squeezing at the table.

Want more detail? See the temperature guide.