Pulled Pork Pot Sticker Bowl with Peas and Red Cabbage
Prep & Cook Time:10-15 min.
Cook Within:4 days
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
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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
Cook the Pasta
Once water is boiling, add pasta and cook until tender, 4-6 minutes.
Drain pasta in a colander, rinsing with cold water. Drain again thoroughly and set aside.
While pasta cooks, halve lime. Juice one half and cut remaining half into wedges.
Cook the Pork
Coarsely chop pulled pork. Excess fat will render while cooking and add flavor.
Place a large non-stick pan over medium heat with 1 tsp. olive oil. Add pulled pork to hot pan. Stir occasionally until pork begins to break down and lightly browns, 4-5 minutes.
Cook Vegetables and Sauce
Add peas and red cabbage to hot pan. Stir occasionally until vegetables are tender, 3-4 minutes.
Stir in ⅓ cup water, soy sauce, sesame oil, lime juice, and sweet chili sauce until completely combined.
Add Pasta and Finish Dish
Add pasta to hot pan and stir until coated with sauce and heated through, 1-2 minutes.
Remove from burner. Add red pepper flakes (to taste).
Plate dish as pictured on front of card, squeezing lime wedges over to taste. Bon appétit!
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