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.
You Will Need
Large Non-Stick Pans
Before You Cook
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
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 edmaame to a plate. Keep pan over medium-high heat.
[ask Tbone if its ok to reuse pan, of if she wanted it wiped clean]
[ask Tbone about coarsely chopping pork]
[PIC: slaw mix and edamame in pan, and maybe pork]
Cook the Pork Mixture
Add tomato paste to hot pan and stir, 30 seconds.
Stir in ¼ cup water, hoisin, soy sauce, and pulled pork. Bring to a simmer, stirring to combine.
Once simmering, remove from burner.
[PIC: pulled pork and sauce in pan]
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 rice wine vinegar and fluff rice with a fork.
[PIC: rice in bowl, being fluffed with rice wine vinegar]
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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