Hoisin-Glazed Pork & Gochujang Mayo with Furikake Potatoes & Snow Peas

Hoisin-Glazed Pork & Gochujang Mayo

with Furikake Potatoes & Snow Peas

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

This recipe highlights the irresistible combination of creamy mayo and spicy gochujang, which makes for a delicious accompaniment to hearty slices of pork glazed with sweet hoisin. It’s also the perfect condiment for our side of potato wedges—seasoned with vibrant furikake, then roasted until tender.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Hoisin-Glazed Pork & Gochujang Mayo with Furikake Potatoes & Snow Peas
Title
time-saving
tips & techniques
Snow Peas
Garlic
Mayonnaise
Hoisin Sauce
Sesame Oil
Gochujang
Rice Vinegar
Furikake
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & start the potatoes:
1 Prepare & start the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and the furikake; toss to coat. Reserving the bowl, transfer the seasoned potatoes to the sheet pan and arrange in an even layer, skin side down, on one side. Roast 5 minutes. Leaving the oven on, remove from the oven. 

Roast the pork & finish the potatoes:
2 Roast the pork & finish the potatoes:

While the potatoes roast, pat the pork dry with paper towels. Place in the reserved bowl; drizzle with olive oil and season with salt and pepper. Add the hoisin sauce; turn to coat. Transfer to the other side of the sheet pan of partially roasted potatoes. Roast 25 to 27 minutes, or until the potatoes are tender when pierced with a fork and the pork is cooked through (an instant-read thermometer inserted into the pork should register 145°F). Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes. 

Prepare the garlic & make the gochujang mayo:
3 Prepare the garlic & make the gochujang mayo:

While the pork and potatoes roast, peel and roughly chop 2 cloves of garlic. In a bowl, combine the mayonnaise and as much of the gochujang as you’d like, depending on how spicy you’d like the mayo to be. 

Cook the snow peas:
4 Cook the snow peas:

While the pork rests, in a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped garlic and snow peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. 

Slice the pork & serve your dish:
5 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 with the roasted potatoes and cooked snow peas. Serve with the gochujang mayo on the side. Enjoy! 

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

Hoisin-Glazed Pork & Gochujang Mayo

Prepare & start the potatoes:
1 Prepare & start the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and the furikake; toss to coat. Reserving the bowl, transfer the seasoned potatoes to the sheet pan and arrange in an even layer, skin side down, on one side. Roast 5 minutes. Leaving the oven on, remove from the oven. 

2 Roast the pork & finish the potatoes:

While the potatoes roast, pat the pork dry with paper towels. Place in the reserved bowl; drizzle with olive oil and season with salt and pepper. Add the hoisin sauce; turn to coat. Transfer to the other side of the sheet pan of partially roasted potatoes. Roast 25 to 27 minutes, or until the potatoes are tender when pierced with a fork and the pork is cooked through (an instant-read thermometer inserted into the pork should register 145°F). Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes. 

Roast the pork & finish the potatoes:
Prepare the garlic & make the gochujang mayo:
3 Prepare the garlic & make the gochujang mayo:

While the pork and potatoes roast, peel and roughly chop 2 cloves of garlic. In a bowl, combine the mayonnaise and as much of the gochujang as you’d like, depending on how spicy you’d like the mayo to be. 

4 Cook the snow peas:

While the pork rests, in a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped garlic and snow peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the snow peas:
Slice the pork & serve your dish:
5 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 with the roasted potatoes and cooked snow peas. Serve with the gochujang mayo on the side. Enjoy! 

Browse Steps
1 of 5