Express
Spicy Korean Pulled Pork Rice Bowl with Edamame
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Sesame, Soy
Chef
Jimmy Cababa
We love pulled pork with anything: pulled pork sandwiches, pulled pork BBQ, pulled pork ice cream, pulled pork coffee (we might be exaggerating a hair with those last two). But we love this pulled pork bowl most of all, with incredible and delightful Asian flavors adding delicate notes and perfect punches to the rich and tender porcine protein.
In Your Box (serves 2)
- 8½ oz. Cooked Jasmine Rice
- 8 oz. Fully Cooked Pulled Pork
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5 oz. Edamame
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2 fl. oz. Korean BBQ Sauce
- 2 oz. Sweet Chili Sauce
- 2 oz. Sliced Red Onion
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) oOAkMbPy
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Calories770
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Carbohydrates80g
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Net Carbs76g
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Fat34g
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Protein37g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Microwave-Safe Bowl
- 1 Large 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 shrimp, pat dry and season with a pinch of salt and pepper. Follow same instructions as pulled pork in step 3, removing onions and cooking shrimp undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes. Stir in cooked onions and BBQ sauce.
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If using flank steak or steak strips, separate into single layer and pat dry. Season with a pinch of salt and pepper. Follow same instructions as pulled pork in step 3, removing onions and stirring flank steak occasionally until no pink remains, 4-6 minutes. Stir in cooked onions and BBQ sauce.
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1 Cook the Rice
Remove rice from packaging. Place rice in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 2 minutes.
Add sweet chili sauce and fluff with a fork to combine. -
2 Cook the Edamame
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add edamame to hot pan. Stir occasionally until warm, 2-3 minutes.
Transfer edamame to a plate. Keep pan over medium-high heat. -
3 Cook the Pork Mixture
Add 1 tsp. olive oil and onion to hot pan and stir occasionally until tender and lightly browned, 5-6 minutes.
Add pulled pork, BBQ sauce (to taste), and 1/4 cup water. Bring to a simmer, stirring occasionally. Excess pork fat will render while cooking and add flavor.Once simmering, cook until warmed through and remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping rice with pork mixture and edamame. Bon appétit!
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