All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Seed and cut shishitos in half
Chop green onions (separate)
Chop carrots large dice
In a medium non stick saute pan over medium high heat, add 2 tsp olive oil. Season pork with ¼ tsp salt and a pinch of pepper. Sear 4-6 minutes on each side. Transfer to a baking sheet and roast in 400 degree oven.
In the same pan, heat 1 tsp olive oil. Add carrots and cook for 2-3 minutes. Add shishitos, green onion bottoms, red pepper flakes (to taste) ¼ tsp salt and a pinch of pepper. Cook until tender, another 5-6 minutes.
In the same pan, add base and sugar. stir to dissolve. Add pineapple and any juices that has accumulated. Stir to combine.
Make a corn starch slurry and add to sauce. Bring to a simmer and immediately remove from heat.
Finish The Dish
Serve pork with sauce and vegetables.
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