Meal Kit

Hawaiian-Style Pork Rice Bowl

with cucumber and mango slaw

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

Aloha! Get back to the beach, and back to the island life with this meal, a dinner that will melt away your troubles and have you feeling sand between your toes. Succulent pork, bathed in garlic sesame sauce gets paired with a fresh slaw of cucumber and mango, and both sit on a bed of slightly crispy green onion rice. Dinner has never tasted so tropical.

In Your Box (serves 2)

  • 10 oz. Ground Pork
  • 5.47 oz. Long Grain White Rice
  • 4 oz. Slaw Mix
  • 1 Persian Cucumber
  • Info
    2 fl. oz. Garlic Sesame Sauce
  • 2 oz. Frozen Mangoes
  • 1 fl. oz. Seasoned Rice Vinegar
  • 2 Green Onions
  • ½ fl. oz. Mirin

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.

  • Nutrition (per serving)

  • Calories
    800
  • Carbohydrates
    87g
  • Fat
    35g
  • Protein
    32g
  • Sodium
    1590mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Medium 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

  • If using 20 oz. ground pork, follow same instructions as 10 oz. ground pork, working in batches, if necessary.

  • If using steak strips, spread into a single layer, pat dry, and coarsely chop. Follow same instructions as ground pork in Step 4, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  • If using shrimp, pat dry. Follow same instructions as ground pork in Step 4, cooking undisturbed until shrimp reaches minimum internal temperature, 2-3 minutes per side.

  1. 1

    Start the Rice

    Bring a small pot with rice and 11/4 cups water to a boil.

    Reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

    Remove from burner and season with a pinch of salt.

    While rice cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Trim cucumber, halve lengthwise, then cut into 1/2” half-moons.

    If mango is frozen, rinse under cold water until thawed. Mince mango.

    Trim and thinly slice green onions, keeping white and green portions separate.

  3. 3

    Marinate the Slaw

    Combine slaw mix, cucumber, mango, 2 tsp. olive oil, seasoned rice vinegar, and pinch of salt and pepper in a mixing bowl. Set aside to marinate, at least 5 minutes.

    While slaw marinates, cook pork.

  4. 4

    Cook the Pork

    Place a large non-stick pan over medium-high heat.

    Add 1 tsp. olive oil, white portions of green onions, ground pork, and a pinch of salt and pepper to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.

    Stir in mirin and garlic sesame sauce until meat is coated. Remove from burner and cover.

  5. 5

    Finish Rice and Finish Dish

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add green portions of green onions to hot pan and stir often, 1 minute.

    Add rice and a pinch of salt and pepper. Stir often until slightly crispy, 3-4 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, topping rice with pork and slaw. Bon appétit!

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