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
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.
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 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.
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.
Make the Miso-Mayonnaise
Combine mayonnaise, miso paste, and 1 tsp. water in a mixing bowl. Set aside.
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 ¼ tsp. salt until incorporated. Remove from burner.
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!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.