Express
Korean Pulled Pork Sandwiches with Orange Sesame Slaw
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Eggs, Wheat, Sesame, Soy
In Your Box (serves 2)
- 2 Heads of Baby Bok Choy
- 8 oz. Fully Cooked Pulled Pork
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- 4 oz. Slaw Mix
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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) QOj6m7Ow
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Calories890
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Carbohydrates77g
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Net Carbs71g
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Fat50g
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Protein35g
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Sodium1880mg
Recipe Steps
You Will Need
- Olive Oil
- 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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Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/4" slices and coarsely chop leaves.
Coarsely chop pulled pork. Excess pork fat will render while cooking and add flavor. -
Cook the Pork and Vegetables
Place a large non-stick pan over medium-high heat. Add pulled pork, bok choy stems, and 2 tsp. olive oil to hot pan. Stir often until combined, 1-2 minutes.
Add 2 Tbsp. water and stir occasionally, breaking up pork, cooking until pork is warmed through, 1-2 minutes.Add gochujang (use less if spice-averse) and teriyaki glaze and bring to a simmer. Once simmering, remove from burner.Remove pork and vegetables to a plate. Wipe pan clean and reserve. -
Warm Buns and Make Slaw
Return pan used to cook pork and vegetables to medium heat. Add buns to hot pan, cut side down, and toast until browned, 1-2 minutes.
Remove from burner.Mix slaw mix, bok choy leaves, and dressing in a mixing bowl until completely combined. -
Finish the Dish
Plate dish as pictured on front of card, topping slaw with crispy jalapeños (to taste). Bon appétit!
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