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
Medium Non-Stick Pan
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
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!
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