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Slices of salty-sweet roasted pork sit atop tender rice noodles and crisp shredded cabbage tossed in a vibrant lime dressing. A shower of crushed peanuts before serving adds even more crunch.
Contains: fish, peanuts, wheat, soy.
Note: The pork may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
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What You Get
Thai marinated pork (see note below)
What You'll Need
Fish or soy sauce
Preheat the oven to 425°F. Remove the pork from packaging and pat dry with paper towels.
In a large cast-iron skillet or ovenproof pan over medium-high heat, warm 1 tablespoon vegetable oil. Add the pork and cook until it begins to brown, about 4 minutes. Flip the pork, transfer the pan to the oven, and roast until nearly firm or a meat thermometer registers 135°F when inserted into the thickest part, 20 to 25 minutes. Transfer the pork to a cutting board to rest, 5 minutes.
Meanwhile, bring a pot of water to a boil. Add the noodles to the boiling water and cook until tender, 5 to 7 minutes or according to package instructions. Drain and rinse with cold water until cool.
Transfer drained noodles to a large bowl. Add the cabbage slaw. Pick the cilantro and mint leaves and toss the stems. Tear any large leaves into bite-size pieces, and add to the bowl.
To make the dressing, in a small bowl, combine the juice of 2 limes (about 2 tablespoons), 1 tablespoon fish or soy sauce, 2½ teaspoons firmly packed brown sugar, 3 tablespoons vegetable oil, and a pinch of salt. Whisk until the sugar dissolves. Drizzle the dressing over the noodle salad and toss to coat. Season to taste with soy or fish sauce.
When the pork has finished resting, thinly slice the meat across the grain. Heap the noodle salad into bowls and top with the pork. Sprinkle with crushed peanuts, and serve.