Korean Pulled Pork Sandwiches with Orange Sesame Slaw
Prep & Cook Time:10-15 min.
Cook Within:4 days
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
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You Will Need
Large Non-Stick Pan
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
Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ¼" 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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