Meal Kit
Katsu BBQ Pork and Rice
with pineapple-cabbage slaw
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat, Soy
- Protein-Packed
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Ground Pork
- 5.47 oz. Long Grain White Rice
- 1 Heads of Baby Bok Choy
- 3 oz. Shredded Red Cabbage
- 1 Lime
- 2 oz. Katsu BBQ Sauce
- 2 oz. Pineapple Chunks
- 1 oz. Sweet Chili Sauce
- ⅗ oz. Butter
- 2 Green Onions
- 1 tsp. Sriracha
- ½ tsp. Garlic Salt
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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Calories810
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Carbohydrates93g
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Net Carbs89g
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Fat35g
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Protein34g
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Sodium1890mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Colander/Strainer
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 ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Rice
Bring a small pot with rice, 1 1/4 cups water, and garlic salt to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir in half the butter (reserve remaining for pork mixture) until melted and combined. Set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Drain pineapples in a colander/strainer and coarsely chop.
Halve lime. Cut one half into wedges and juice the other half.Remove any discolored outer leaves from bok choy and trim ends. Cut into 1/2" strips.Trim and thinly slice green onions, keeping white and green portions separate. -
3 Cook the Ground Pork
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add 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. -
4 Add the Vegetables and Sauce
Add bok choy and white portions of green onions to hot pan. Stir occasionally until vegetables are tender, 2-3 minutes.
Add BBQ sauce, sweet chili sauce, Sriracha (to taste), and remaining butter. Stir occasionally until combined, 1-2 minutes.Remove from burner.While pork mixture cooks, continue recipe. -
5 Make Slaw and Finish Dish
In a mixing bowl, combine pineapples, cabbage, green portions of green onions, 1 tsp. lime juice, and a pinch of salt.
Plate dish as pictured on front of card, topping rice with ground pork mixture (to taste). Garnish with slaw and squeeze lime wedges over to taste. Bon appétit!
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