Chinese BBQ Pork
with red bell pepper and jasmine rice
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Wheat, Sesame, Soy
Chef
David Padilla
In Your Box (serves 6)
- 24 oz. Boneless Pork Shoulder Roast
- 2 Red Bell Pepper
- 1½ cups Jasmine Rice
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8 oz. Hoisin Sauce
- 3 Tbsp. Tomato Paste
- 1½ fl. oz. Honey
- 2 Tbsp. Minced Ginger
- 4 Garlic Clove
- 4 tsp. Asian Garlic and Ginger Seasoning
- ¼ oz. Cilantro
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.
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Nutrition (per serving)
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Calories480
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Carbohydrates77g
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Net Carbs74g
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Fat4.5g
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Protein31g
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Sodium1290mg
Recipe Steps
Before You Cook
Cooking Guidelines
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
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1 prepare the ingredients
Mince cilantro.
Mince garlic.Stem peppers, halve lengthwise, and slice into 1/2” wide strips. -
2 start the dish
Place slow cooker liner in slow cooker, if desired. If using an electric pressure cooker, fold top edges in before putting on lid.
Combine peppers, garlic, ginger, hoisin, honey, seasoning, pork, 1/2 tsp. salt, and a pinch of pepper in slow cooker.Turn slow cooker on to high heat. Cover, and cook until pork reaches a minimum internal temperature of 145 degrees, 4 hours. -
3 cook the rice
Bring a medium pot with jasmine rice and 3 cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.Remove from burner, stir in cilantro, and set aside. -
4 finish the dish
Carefully remove pork from slow cooker, and shred. Stir back into slow cooker.
Plate as shown.
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