Express
Pork Umami Sliders with Garlic Pepper Potatoes
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat, Soy
Chef
Sarah Thomsen
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
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4 Brioche Slider Buns
- 3 oz. Shredded Red Cabbage
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2 oz. Teriyaki Glaze
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0.84 oz. Mayonnaise
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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.
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Nutrition (per serving) N3D2KLqj
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Calories890
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Carbohydrates92g
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Net Carbs85g
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Fat35g
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Protein51g
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Sodium1720mg
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
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If using Impossible burger, follow same instructions as pork in Step 2, breaking up burger until heated through, 4-6 minutes.
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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.
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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.
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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.
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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 Make the Miso-Mayonnaise
Combine mayonnaise, miso paste, and 1 tsp. water in a mixing bowl. Set aside.
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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 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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