Braised Pork (Yellow Onion, Carrots, Ginger, Garlic, Jalapeno, Cilantro, Star Anise, Cloves, Bay Leaves, Black Peppercorns, Cinnamon, Fish Sauce, Chicken Stock, Granulated Sugar) Green Beans, Sesame Seeds, Honey, Peanuts, Ginger, Avocado Oil, Daikon Radish, Rice Wine Vinegar

Meal Kit Contains: Fish, Shellfish, Nuts

Thai Pork Carnitas
with Blistered Green Beans, Sesame-Peanut Praline, Ginger Aioli & Nam Jim Salsa

Thai Pork Carnitas is inspired by the traditional Thai dish Moo Pa Lo, which has deep Chinese influences tracing back to the Teochew immigrants who brought their braising techniques to Thailand centuries ago. The name loosely translates to 'five-spice braised pork,' referring to the rich, aromatic broth infused with star anise, cinnamon, cloves, coriander, and white pepper

2 SERVINGS | PREP TIME: 10 minutes | TOTAL TIME: 20 minutes
Allergens: Shellfish & Nuts


IN THE BOX


Five Spice Braised Pork
Texas Farm Patch Green Beans
Sesame-Peanut Praline
Ginger Aoili
Nam Jim Salsa
Thai Basil
Pickled Daikon & Carrots
Colonial Corn Tortillas


NEED AT HOME
Oil
Lime (Optional)
Salt

1. PREPARE & COOK THE GREEN BEANS
Trim the ends of the green beans.
Preheat a medium-sized pan over medium-high heat.
Once the pan is hot, add oil and let it smoke slightly. Add the green beans in a single layer.
Shake the pan occasionally to flip the green beans. Cook until tender with browned and blistered spots all over.
Season with salt and pepper to taste, then transfer to serving plates.
2. PREPARE THE BRAISED PORK & TORTILLAS
Preheat a medium pan over medium-high heat. Open the bag of braised pork.
Once the pan is hot, add the pork and break it apart with a spoon or fork.
Stir for 3 to 4 minutes until the pork is heated through and the fat starts to fry the meat.
Remove the pork from the pan and drain some of the excess fat, leaving a small amount in the pan to cook the tortillas.
Place the tortillas in the pan and cook for about a minute on each side. Season lightly with salt.
3. ASSEMBLE & SERVE
Once at room temperature, place the green beans in a bowl and toss with ginger aioli and chopped Thai basil. Once mixed, transfer to a medium bowl or plate and top with the sesame-peanut praline.
For the tacos, place some of the pork on each tortilla and top with the salsa and the pickles.

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