Five-spice pork with plum cabbage

Instructions

1. 01

   Cook 1 1/2 cups brown rice according to package directions. Keep warm, fluffing or separating it before serving. Combine 2 tablespoons plum sauce, 1 tablespoon rice vinegar, 1 teaspoon Chinese five-spice into a smooth sauce.

2. 02

   Pat 1 1/2 pounds boneless pork chops, thinly sliced dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the main ingredient until it reaches 145°F before resting; transfer to a plate.

3. 03

   Add the remaining 1 tablespoon olive oil and 4 cups shredded red cabbage and 3 carrots, cut into matchsticks. Cook until crisp-tender, 4 to 6 minutes. Return the main ingredient, add the sauce, and simmer 1 to 2 minutes until glossy.

4. 04

   Season with the remaining salt and pepper. Divide the prepared base among four plates, add Five-spice pork with plum cabbage. Finish with 4 scallions, thinly sliced.