Meal Kit
Hawaiian-Style Pork Rice Bowl
with cucumber and mango slaw
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Wheat, Sesame, Soy
Chef
Rachel Post
Aloha! Get back to the beach, and back to the island life with this meal, a dinner that will melt away your trouble and have you feeling sand between your toes. Succulent pork, bathed in garlic sesame sauce gets paired with a fresh slaw of cucumber and mango and both sit on a bed of slightly crispy green onion rice. Dinner has never tasted so tropical.
In Your Box (serves 2)
- 10 oz. Ground Pork
- ¾ cup Jasmine Rice
- 4 oz. Slaw Mix
- 1 Persian Cucumber
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2 fl. oz. Garlic Sesame Sauce
- 2 oz. Frozen Mangoes
- 1 oz. Seasoned Rice Vinegar
- 2 Green Onions
- ½ oz. Mirin
- ¼ oz. Cilantro
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) pOJBKLOy
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Calories800
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Carbohydrates87g
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Net Carbs82g
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Fat35g
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Protein32g
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Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
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 ground pork in Step 4, breaking up burger until heated through, 4-6 minutes.
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If using diced chicken breasts, pat dry. Follow same instructions as ground pork in Step 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Follow same instructions as ground pork in Step 4, cooking undisturbed until shrimp reaches minimum internal temperature, 2-3 minutes per side.
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1 Start the Rice
Bring a small pot with rice and 11/2 cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.Remove from burner and season with a pinch of salt.While rice cooks, prepare ingredients. -
2 Prepare the Ingredients
Trim cucumber, halve lengthwise, then cut into 1/2” half-moons.
If mango is frozen, microwave 30-60 seconds until thawed. Cut mango into 1/4" chunks.Trim and thinly slice green onions, keeping white and green portions separate.Stem cilantro, reserving leaves whole. -
3 Pickle the Slaw
Combine slaw mix, cucumber, mango, 2 tsp. olive oil, rice wine vinegar, 1/4 tsp. salt, and pinch of pepper in a mixing bowl. Set aside to pickle, at least 5 minutes.
While slaw pickles, cook pork. -
4 Cook the Pork
Place a large non-stick pan over medium-high heat.
Add 1 tsp. olive oil, white portions of green onions, ground pork, 1/4 tsp. salt, and a pinch of pepper to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.Stir in mirin and garlic sesame sauce until meat is coated. Remove from burner and cover. -
5 Finish Rice and Finish Dish
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green portions of green onions to hot pan and stir often, 1 minute.
Add rice and a pinch of salt and pepper. Stir often until slightly crispy, 3-4 minutes.Remove from burner.Plate dish as pictured on front of card, topping rice with pork and slaw and garnishing with cilantro leaves. Bon appétit!
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