Pork Umami Sliders with Garlic Pepper Potatoes

stovetop cooking

Prep & Cook Time: 10-15 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk, Eggs, Wheat, Soy

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 you!
A note about serious food allergies

Teriyaki-enrobed sliced pork “slides” onto toasted buns and gets topped with miso-mayo and cabbage, and voilà! Deliciousness abides.

In Your Box (serves 2)

  • 12 oz. Cooked Diced Red Potatoes
  • 10 oz. Sliced Pork
  • Info
    4 Brioche Slider Buns
  • 3 oz. Shredded Red Cabbage
  • Info
    2 oz. Teriyaki Glaze
  • Info
    0.84 oz. Mayonnaise
  • Info
    1 tsp. White Miso Paste
  • 1 tsp. Garlic Pepper

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Mixing Bowl
  • 2 Large Non-Stick Pans

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

  • If using Impossible burger, follow same instructions as pork in Step 2, breaking up burger until heated through, 4-6 minutes.

  • If using steak strips, follow same instructions as pork in Step 2, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  • If using shrimp, pat dry. Follow same instructions as pork in Step 2, cooking until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side.

  • If using chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as pork in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  1. 1

    Cook the Pork

    Separate sliced pork into a single layer and pat dry.

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add sliced pork to hot pan. Stir occasionally until no pink remains and pork reaches a minimum internal temperature of 145 degrees, 4-6 minutes.

    Remove from burner and stir in teriyaki glaze. Remove pork to a plate and rest, 3 minutes. Wipe pan clean and reserve.

    While pork cooks, make sauce.

  2. 2

    Make the Miso-Mayonnaise

    Combine mayonnaise, miso paste, and 1 tsp. water in a mixing bowl. Set aside.

  3. 3

    Cook the Potatoes

    Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potatoes to hot pan and stir occasionally until beginning to get tender, 2-3 minutes.

    Add 2 Tbsp. water. Cover, and cook until tender, 4-5 minutes.

    Stir in seasoning blend and 1/4 tsp. salt until incorporated. Remove from burner.

  4. 4

    Toast Buns and Finish Dish

    Return pan used to cook pork to medium heat and add 1 tsp. olive oil. Place buns in hot pan, cut side down, and toast until lightly browned, 30-60 seconds.

    Remove from burner.

    Plate dish as pictured on front of card, placing pork on bottom bun and topping with cabbage, miso-mayonnaise sauce, and top bun. Bon appétit!

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