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
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 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
Trim cucumber and cut into thin rounds.
Core tomato and cut into ¼" dice.
Separate leaves of lettuce for cups.
Crisp the Bacon
Place a large non-stick pan over medium-high heat.
Add bacon to hot pan and stir occasionally until bacon is crisp, 1-2 minutes.
Remove bacon to a plate. Wipe pan clean and reserve.
Cook the Pork
Return pan used to crisp bacon to medium-high heat.
Add ground pork, garlic salt, 2 tsp. water, and chicken demi-glace to hot pan.
Cook, breaking up meat, until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
Remove from burner.
Assemble the Cups
Place a lettuce cup on a clean work surface (or layer two cups for extra crunch and structural support).
Fill lettuce with a few spoonfuls of pork mixture and top with tomatoes, cucumbers, dressing, and bacon crumbles.
Repeat for about five more lettuce cups.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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