Cumin & Sichuan Peppercorn-Glazed Pork

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 peppercorn sauce; turn to thoroughly coat. Transfer to the sheet pan. Roast, flipping halfway through, 25 to 27 minutes, or until the pork is cooked through. (An instant-read thermometer should register 145°F.) Transfer to a cutting board and let rest for at least 5 minutes.

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, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

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. To make the peppercorn mayonnaise, in a bowl, combine the mayonnaise and remaining peppercorn sauce.

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 bok choy; season with salt and pepper. Cook, stirring constantly, 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 and the beaten egg to the other side. 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. Cover with aluminum foil to keep warm. Wipe out the pan.

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. 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 thoroughly combine. Season with salt and pepper to taste.

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