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Cumin & Sichuan Peppercorn-Glazed Pork

with Vegetable Fried Rice

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 850 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this take on a few Chinese-American favorites, a cumin and sichuan peppercorn sauce brings bold, spiced flavor to
roasted pork.

fresh
ingredients
Cumin & Sichuan Peppercorn-Glazed Pork with Vegetable Fried Rice
Title
  • 1 Pork Roast
  • 1 Cage-Free Farm Egg
  • ½ cup Jasmine Rice
  • 1 head Baby Bok Choy
  • 2 Carrots
  • 2 cloves Garlic
  • 1 Tbsp Cumin & Sichuan Peppercorn Sauce
  • 1½ Tbsps Tonkatsu Sauce
  • 1 1-Inch Piece Ginger
  • 2 Tbsps Mayonnaise
tried-and-true
kitchen tools
step-by-step
instructions
Roast the pork:
1 Roast the pork:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Pat the pork dry with paper towels; place in a bowl. Season with salt and pepper. Add half the peppercorn sauce; turn to thoroughly coat. Transfer to the sheet pan. Roast, flipping halfway through, 25 to 27 minutes, or until the pork is cooked through. (An instant-read thermometer should register 145°F.) Transfer to a cutting board and let rest for at least 5 minutes.

Start the rice:
2 Start the rice:

While the pork roasts, in a small saucepan, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork. Cover and set aside in a warm place.

Prepare the ingredients:
3 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Peel the carrots; thinly slice into rounds. Peel and roughly chop the garlic. Peel and finely chop the ginger. Cut off and discard the root end of the bok choy; roughly chop. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. To make the peppercorn mayonnaise, in a bowl, combine the mayonnaise and remaining peppercorn sauce.

Cook the vegetables & egg:
4 Cook the vegetables & egg:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the chopped garlic and chopped ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant. Add the bok choy; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Using a spoon, move the vegetables to 1 side of the pan. Add 1 teaspoon of olive oil and the beaten egg to the other side of the pan. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and egg to thoroughly combine. Season with salt and pepper to taste. Transfer to a large bowl. Wipe out the pan.

Finish the rice:
5 Finish the rice:

While the pork rests, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked rice in an even layer and cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat. Stir in the tonkatsu sauce. Transfer to the bowl of cooked vegetables and egg. Stir to thoroughly combine. Season with salt and pepper to taste.

Slice the pork & serve your dish:
6 Slice the pork & serve your dish:

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork and finished rice with the peppercorn mayonnaise on the side. Enjoy!

Tips from Home Chefs

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Roast the pork:
1 Roast the pork:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Pat the pork dry with paper towels; place in a bowl. Season with salt and pepper. Add half the peppercorn sauce; turn to thoroughly coat. Transfer to the sheet pan. Roast, flipping halfway through, 25 to 27 minutes, or until the pork is cooked through. (An instant-read thermometer should register 145°F.) Transfer to a cutting board and let rest for at least 5 minutes.

2 Start the rice:

While the pork roasts, in a small saucepan, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork. Cover and set aside in a warm place.

Start the rice:
Prepare the ingredients:
3 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Peel the carrots; thinly slice into rounds. Peel and roughly chop the garlic. Peel and finely chop the ginger. Cut off and discard the root end of the bok choy; roughly chop. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. To make the peppercorn mayonnaise, in a bowl, combine the mayonnaise and remaining peppercorn sauce.

4 Cook the vegetables & egg:

While the rice continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the chopped garlic and chopped ginger; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant. Add the bok choy; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Using a spoon, move the vegetables to 1 side of the pan. Add 1 teaspoon of olive oil and the beaten egg to the other side of the pan. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and egg to thoroughly combine. Season with salt and pepper to taste. Transfer to a large bowl. Wipe out the pan.

Cook the vegetables & egg:
Finish the rice:
5 Finish the rice:

While the pork rests, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked rice in an even layer and cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat. Stir in the tonkatsu sauce. Transfer to the bowl of cooked vegetables and egg. Stir to thoroughly combine. Season with salt and pepper to taste.

6 Slice the pork & serve your dish:

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork and finished rice with the peppercorn mayonnaise on the side. Enjoy!

Slice the pork & serve your dish: