Careme

Instructions

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

1. 1.

   Remove the core from 1 1/4 lb green cabbage. Tear the leaves into roughly 2-inch pieces, thinly slice any thick ribs, and dry thoroughly. Peel and finely chop enough ginger to measure 1 tablespoon, then peel and thinly slice 2 garlic cloves.

2. 2.

   Gently mix 12 oz ground pork with 3/4 teaspoon Morton kosher salt flakes. Set aside while you prepare the sauce.

3. 3.

   Toast 1 teaspoon Sichuan peppercorns in a dry, large skillet over medium heat for 1–2 minutes, until fragrant but not smoking. Transfer to a mortar or spice grinder and crush finely.

4. 4.

   Make the sesame–black vinegar sauce by mixing the following in a small bowl:

   • 1 1/2 tablespoons Chinese black vinegar
   • 1 tablespoon reduced-sodium soy sauce
   • 2 teaspoons toasted sesame oil
   • 1/2 teaspoon sugar
   • 2 tablespoons water

   Stir until the sugar dissolves.

5. 5.

   Heat 1 teaspoon neutral cooking oil in the skillet over medium-high heat. Add the seasoned pork and press into a thin layer. Leave undisturbed for 3 minutes, then break into bite-size crumbles and cook for 3–4 minutes more, until browned and reaching 160°F. Transfer to a bowl, leaving the rendered fat in the skillet.

6. 6.

   Add 1 teaspoon neutral cooking oil to the skillet. Add half the prepared cabbage and stir-fry over high heat for 3–4 minutes, allowing brief pauses so the edges brown. Transfer to a plate. Repeat with the remaining 1 teaspoon neutral cooking oil and the second half of the cabbage.

7. 7.

   Return all the cabbage to the skillet and season with 3/4 teaspoon Morton kosher salt flakes. Push it aside to expose a small patch of skillet. Add the prepared ginger and garlic, the crushed Sichuan pepper, and 1/4 teaspoon crushed red pepper flakes to that patch. Stir for 30 seconds, then toss through the cabbage.

8. 8.

   Return the browned pork and any collected juices to the skillet. Stir the sesame–black vinegar sauce, pour it around the hot edges of the pan, and toss everything together for 1–2 minutes, until glossy and hot. Keep the cabbage slightly crisp rather than cooking it soft.

9. 9.

   Divide the stir-fry between two shallow bowls, spooning the pan sauce over the pork and cabbage, and serve immediately.

Want more detail? See the temperature guide.