Express
Chinese BBQ Pulled Pork with Jasmine Rice
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Wheat, Sesame, Soy
Chef
Sarah Thomsen
In Your Box (serves 2)
- 8½ oz. Cooked Jasmine Rice
- 8 oz. Fully Cooked Pulled Pork
- 4 oz. Slaw Mix
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3 oz. Edamame
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2 oz. Hoisin Sauce
- 2 Tbsp. Tomato Paste
- ½ oz. Seasoned Rice Vinegar
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⅕ fl. oz. Tamari Soy Sauce
- ¼ tsp. Red Pepper Flakes
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) EOdd8KOG
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Calories750
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Carbohydrates78g
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Net Carbs74g
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Fat32g
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Protein35g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
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 Cook the Vegetables
Coarsely chop pulled pork. Excess pork fat will render while cooking and add flavor.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add edamame and slaw mix to hot pan and stir occasionally until warmed through, 2-3 minutes.Remove slaw and edamame to a plate. Keep pan over medium-high heat. -
2 Cook the Pork Mixture
Add tomato paste to hot pan and stir, 30 seconds.
Stir in 1/4 cup water, hoisin, soy sauce, and pulled pork. Bring to a simmer, stirring to combine, until pork is heated through.Once simmering, remove from burner. -
3 Cook the Rice
Remove rice from packaging. Place rice in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 2 minutes.
Add vinegar and fluff rice with a fork. -
4 Finish the Dish
Plate dish as pictured on front of card, topping rice with slaw and pork mixture, and garnishing with red pepper flakes (to taste). Bon appétit!
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