Honey Lime Ginger Pork Preparation

A tangy, Asian-inspired dinner with a touch of sweetness that’s sure to satisfy every craving.

Honey Lime Ginger Pork Preparation

Included Ingredients

Pork, honey, tamari sauce, worcestershire sauce, lime, hot sauce, salt, seasonings.

Groceries Needed

  • Cilantro
  • Frozen stir-fry vegetable mix
  • Rice of choice
  • Cornstarch

Optional Additions

  • Garlic (for stronger flavor)
  • Sriracha (for stronger flavor)
  • Salt and pepper, to taste

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Add a bag of frozen stir fry vegetable mix 15 minutes before serving. Serve with rice of choice and top with cilantro.

Low Carb Serving Option:

Serve with riced cauliflower or a blend of half brown rice and half riced cauliflower.

Small

3 Servings

Oven

Thaw meal in refrigerator overnight. When thawed, place in ovenproof baking dish, cover and bake at 350F for 1½ - 2 hours or to an internal temperature of 145 F.

Pressure Cooker

Cook on manual for 25-30 minutes, or to an internal temperature of 145 F, natural pressure release. May add ¼ cup liquid before cooking to bring up to pressure. Remove meat and shred. Switch pressure cooker to saute setting. Mix ½ Tbsp cornstarch and ½ Tbsp cold water, add to sauce. Stir until thick. Add meat back to the pot to soak in sauce prior to serving.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 145° F. Remove pork and shred. In a small bowl, mix equal parts ½ Tbsp cornstarch and cold water. Add to sauce and stir to thicken. Return pork to sauce and allow to sit before serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic | ¼ tsp

Sriracha, to taste

Salt and pepper, to taste

Medium

6 Servings

Slow Cooker

Cook on low 3-4 hours, or to an internal temperature of 145° F. Remove pork and shred. In a small bowl, mix equal parts 1 Tbsp cornstarch and cold water. Add to sauce and stir to thicken. Return pork to sauce and allow to sit before serving.

Pressure Cooker

Cook on manual for 40 minutes, or to an internal temperature of 145° F. Natural pressure release. May add ¼ cup liquid before cooking to bring to pressure. Remove pork and shred. In a small bowl, mix equal parts 1 Tbsp cornstarch and cold water. Add to sauce and stir to thicken. Return pork to sauce and allow to sit before serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic | ½ tsp

Sriracha, to taste

Salt and pepper, to taste

Nutrition Facts

Serving Size | 0.75 cup
390 Calories | 18g Total Fat | 25.8g Carbs | 0.3g Fiber | 31.4g Protein | 23.7g Sugars | 3.6g Sat. Fat | 731 mg Sodium

Allergens: Soy, Seafood. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.