Careme

Instructions

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

1. 1.

   Trim and core 1 lb green cabbage. Tear the leaves into roughly 2-inch pieces, thinly slice the thick ribs, and dry everything thoroughly. Mince 3 garlic cloves and measure 1 tablespoon finely minced fresh ginger.

2. 2.

   Gently mix 8 oz ground pork with 1/2 teaspoon fine table salt. Let stand while you start the rice.

3. 3.

   Rinse 3/4 cup dry long-grain white rice. Place in a small saucepan with 1 1/4 cups water and 1/4 teaspoon fine table salt. Bring to a boil, cover, and cook over low heat for 15–18 minutes, until tender and the water is absorbed. Remove from the heat and rest, covered, for 5 minutes. Fluff before serving.

4. 4.

   While the rice cooks, stir together the sauce in a small bowl:

   • 2 teaspoons soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1/2 teaspoon granulated sugar
   • 1 tablespoon water
5. 5.

   Toast 1 teaspoon Sichuan peppercorns in a dry, large skillet over medium heat for 1–2 minutes, until fragrant. Transfer to a mortar or cutting board and crush finely.

6. 6.

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

7. 7.

   Raise the heat to high. Add half the prepared cabbage and cook for 3–4 minutes, tossing occasionally, until blistered in spots; transfer to a plate. Repeat with the second half for 3–4 minutes. Return all the cabbage to the skillet and season with the final 1/4 teaspoon fine table salt.

8. 8.

   Push the cabbage aside. Add the prepared garlic and ginger, crushed Sichuan peppercorns, and 1/2 teaspoon crushed red pepper flakes to the exposed skillet. Stir for 20–30 seconds, then toss through the cabbage. Return the cooked pork, add the sauce, and stir-fry for 1–2 minutes until glossy and hot; the cabbage should retain a little crunch.

9. 9.

   Divide the rice between two bowls and spoon the pork and cabbage alongside it, including the fragrant pan juices.

Want more detail? See the temperature guide.