Careme

Instructions

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1. 1.

   Mix 10 oz ground pork with 3/4 teaspoon Morton kosher salt flakes and set aside while preparing the vegetables. Cut 1 lb green cabbage into roughly 1-inch pieces, discarding the core, and dry thoroughly. Mince 2 garlic cloves. Finely mince enough ginger root to measure 1 tablespoon. Thinly slice 2 green onions, keeping their whites and greens separate. Crush 1/2 teaspoon Sichuan peppercorns finely with a mortar or the bottom of a heavy pan.

2. 2.

   Rinse 1/2 cup dry long-grain white rice and drain. Put it in a small saucepan with 3/4 cup water and 1/4 teaspoon Morton kosher salt flakes. Bring to a boil, cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat and rest, covered, for 5 minutes. Prepare the stir-fry while the rice cooks.

3. 3.

   Stir together the sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon sugar
   • 1/4 teaspoon crushed red pepper flakes

   Add 2 tablespoons water and stir until the sugar dissolves.

4. 4.

   Heat a large skillet or wok over medium-high heat. Add 1 teaspoon neutral cooking oil and half the prepared cabbage. Stir-fry for 3–4 minutes, letting it sit briefly between tosses so the edges brown, then transfer to a bowl. Repeat with another 1 teaspoon oil and the other half of the cabbage. Toss the cooked cabbage with 1/2 teaspoon Morton kosher salt flakes; the sauce will provide additional seasoning.

5. 5.

   Add the final 1 teaspoon oil to the skillet, followed by the seasoned pork. Cook over medium-high heat for 5–6 minutes, breaking it into small crumbles and allowing some browning, until it reaches 160°F.

6. 6.

   Add the prepared garlic, ginger, green onion whites, and crushed Sichuan peppercorns to the pork. Stir-fry for 30 seconds, then return the cooked cabbage and pour in the sauce. Toss for 1–2 minutes until the cabbage is crisp-tender and glossy rather than swimming in liquid.

7. 7.

   Fluff the rice and divide between two shallow bowls. Spoon the pork and cabbage alongside it, scatter the prepared green onion greens over the top, and serve immediately.

Want more detail? See the temperature guide.