Express
Filipino-Style Pork Lettuce Wraps
with miso slaw and crispy onions
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Eggs, Wheat, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Maija Barnes
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 15 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 15 minutes or less. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Ground Pork
- 1 Romaine Heart
- 3 oz. Shredded Red Cabbage
- 1 Lime
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1½ fl. oz. Teriyaki Glaze
- 2 Green Onions
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½ oz. Crispy Fried Onions
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0.42 oz. Mayonnaise
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2 tsp. Miso Sauce Concentrate
- 0.32 oz. Ketchup
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) 4PXmVEqm
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Calories500
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Carbohydrates25g
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Net Carbs21g
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Fat32g
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Protein29g
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Sodium1010mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Mixing 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
Customize It Instructions
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If using diced chicken breasts, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook in a large non-stick pan over medium-high heat with 2 tsp. olive oil until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Cook in a large non-stick pan with 2 tsp. olive oil over medium-high heat, stirring occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Halve lime. Cut one half into wedges and juice the other half.Separate leaves of lettuce for cups. To re-crisp lettuce cups, soak in icy, cold water, 5 minutes. Thoroughly dry. Lettuce cups are a delicious but messy meal. For this recipe, they can easily be converted to a salad. Simply chop romaine and top with filling after completing steps. -
2 Cook the Pork
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add white portions of green onions and ground pork to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
Add ketchup, teriyaki glaze, and 1 Tbsp. water. Stir occasionally until sauce thickens and coats pork, 2-3 minutes.Remove from burner.While pork cooks, continue recipe. -
3 Make the Slaw
In a mixing bowl, combine cabbage, mayonnaise, miso, 1 Tbsp. lime juice, and a pinch of pepper. Toss to combine.
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4 Assemble Lettuce Cups and Finish Dish
Plate dish as pictured on front of card, filling lettuce cups with pork mixture and slaw. Layer two lettuce cups for extra crunch and structural support. You should have about 5-6 cups total. Garnish with green portions of green onions and crispy onions. Squeeze lime wedges over to taste. Bon appétit!
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