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
A note about serious food allergies
At Home Chef, we like to take your taste buds on a fun ride. So how about you fill your kitchen with warm tropical vibes with this katsu pork and flavorful luau rice. Just close your eyes and picture the beach while you enjoy this crispy, tender, sweet, and savory goodness of a meal.
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.
You Will Need
Large Non-Stick Pans
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
Customize It Instructions
If using chicken breasts, follow same instructions as pork in Steps 3 and 4, flipping every 1-2 minutes until chicken reaches minimum internal temperature, 5-7 minutes.
Start the Rice
Bring a small pot with rice and 11/2 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Transfer rice to a mixing bowl. Refrigerate until cool, 15-20 minutes.While rice cooks and cools, continue recipe.
Prepare the Ingredients
Remove stem, seeds, and ribs, and cut green bell pepper into 1/2" dice.
Mince pineapple.Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic. In another mixing bowl, combine pineapple and sweet and sour sauce. Set aside.
Prepare the Pork
Pat pork dry.
Cover pork with plastic wrap and use a heavy object to pound to an even 1/4" thickness.Remove plastic. Season both sides with 1/4 tsp. salt.Place panko on a plate in an even layer. Transfer pork to plate with panko and flip until coated on both sides, pressing gently to adhere.
Cook the Pork
Place a large non-stick pan over medium heat and add 2 Tbsp. olive oil. Let oil heat, 3 minutes.
While oil heats, line a plate with a paper towel.After 3 minutes, lay pork away from you in hot oil and flip every 1-2 minutes until golden-brown and pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes.Remove from burner. Transfer pork to paper towel-lined plate and season with a pinch of salt.
Finish Rice and Finish Dish
Place another large non-stick pan over medium heat and add 1 tsp. olive oil.
Add white portions of green onions, bell peppers, and garlic to hot pan. Stir occasionally until beginning to soften, 3-4 minutes.Add bacon and stir to combine. Remove rice from refrigerator.Add cooled rice, soy sauce, and 1/4 tsp. salt. Stir often until rice is heated through and vegetables are tender, 3-4 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with pork and garnishing with pineapple-sweet and sour sauce and green portions of green onions. Bon appétit!
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