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In this take on a few Chinese-American favorites, a cumin and Sichuan peppercorn sauce brings bold, spiced flavor to roasted pork. We’re serving the pork over a bed of vegetable fried rice made with carrots, bok choy, and ginger—and serving more of the irresistible sauce, combined with mayo, for dipping or drizzling on top.

Ethan Mick

with Vegetable Fried Rice

Roast Pork & Cumin Sauce

Pork Roast

Cage-Free Farm Egg

Jasmine Rice

Baby Bok Choy

Carrots

Garlic

Cumin & Sichuan Peppercorn Sauce

Tonkatsu Sauce

1-Inch Piece Ginger

Mayonnaise

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Pat the **pork** dry with paper towels. Place in a bowl and season with salt and pepper. Add **half the cumin-Sichuan sauce**; turn to coat. Transfer to the sheet pan. Roast, flipping halfway through, 25 to 27 minutes, or until cooked through. (An instant-read thermometer should register 145°F.) Transfer to a cutting board and let rest at least 5 minutes.

Glaze & roast the pork:

While the pork roasts, in a small saucepan, combine the **rice**, **a big pinch of salt**, and **1 cup of water**. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork.

Cook the rice:

While the rice cooks, wash and dry the fresh produce. Peel the **carrots** and thinly slice into rounds. Peel and roughly chop the **garlic**. Peel and finely chop the **ginger**. Cut off and discard the root end of the **bok choy**; roughly chop. Crack the **egg** into a bowl; season with salt and pepper. Beat until smooth. In a bowl, combine the **mayonnaise** and **remaining cumin-Sichuan sauce**.

Prepare the ingredients:

While the pork continues to roast, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the **sliced carrots**; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the **chopped garlic and ginger**; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the **chopped bok choy**; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the **beaten egg**. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and egg to thoroughly combine. Transfer to a large bowl and season with salt and pepper to taste. Wipe out the pan.

Cook the vegetables & egg:

While the pork rests, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the **cooked rice** in an even layer and cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat and stir in the **tonkatsu sauce**. Transfer to the bowl of **cooked vegetables and egg**; stir to combine. Season with salt and pepper to taste.

Make the fried rice:

Find the lines of muscle (or grain) on the **rested pork**; thinly slice crosswise against the grain. Serve the sliced pork and **fried rice** with the **sauce** on the side. Enjoy!