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Dinner to lunch
Ready in 30 minutes

Dinner + Lunch Combo: Grilled Hoisin Pork Sliders

in Rice Bowls + on Pretzel Buns with Ponzu-Peach Salsa

Cooking time

30 minutes




700 /serving

One order, two meals—no sweat! With our Dinner + Lunch recipes, you’ve got supper covered plus a whole new dish for your midday meal the next day made from the same set of ingredients. The perfect balance of dark, salty and sweet, hoisin sauce lends its distinctive flavour to ground pork patties—along with scallions and ginger for freshness. Grill them up and set them down in bowls of fragrant jasmine rice with bok choy at suppertime, and slip them onto pretzel buns for lunch burgers. Say it’s still summer with a seasonal salsa of peaches and cucumbers hit up with ponzu. ***Lunch cooking time: 5 min. Calories: 790/serving. **Nutritional facts: Total fat: 43 g | Saturated fat: 10 g | Sodium: 1620 mg | Total carb: 67 g | Sugars: 14 g | Protein: 35 g | Fibre: 5 g. *See below for dinner nutritional facts.

We will send you:

  • 510g Ground pork
  • 340g Baby bok choy
  • 20g Ginger
  • 2 Scallions
  • 2 Cucumbers
  • 2 Peaches
  • 60ml Mayonnaise
  • 160g Jasmine rice
  • 60ml Hoisin sauce
  • 60ml Ponzu lime sauce
  • 2 Pretzel buns
  • 8.5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Barley, Eggs, Sesame, Soy, Wheat

You will need:

Medium pot
Olive oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
34 g
Saturated Fat
7 g
800 mg
Total Carb
68 g
10 g
33 g
5 g
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Cook the rice
Heat the BBQ on high, making sure to oil the grill first. Peel and mince the ginger. In a medium pot, heat a drizzle of oil on medium-high. Sauté ½ the ginger, 30 sec. to 1 min., until fragrant. Add the rice, 1 ½ cups water (double for 4 dinner portions), ⅓ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
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Prepare the patties
Meanwhile, thinly slice the scallions, separating the white bottoms and green tops. In a large bowl, combine the pork, white bottoms of the scallions, ½ the hoisin, the remaining ginger, 1 tbsp of the ponzu (double for 4 dinner/lunch portions), ½ the remaining spices and S&P. Form ½ the mixture into 4 small patties (double for 4 dinner portions) and the remaining mixture into 2 large patties (double for 4 lunch portions).
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Grill the patties
Grill the patties* on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high), 3 to 5 min. per side, until cooked through. Transfer to a plate and reserve the grill pan, if using. Set the 2 large patties aside in the fridge.
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Mise en place
Meanwhile, halve the bok choy lengthwise; toss with a drizzle of olive oil and the remaining spices. Halve, pit and small-dice the peaches. Small-dice the cucumbers. In a medium bowl, make the salsa by combining the peaches, cucumbers, green tops of the scallions, 2 tbsp of the remaining ponzu (double for 4 dinner/lunch portions), a drizzle of oil and S&P. In a second medium bowl, combine the mayo, and remaining hoisin and ponzu. Set ½ the salsa and ½ the hoisin mayo aside in the fridge.
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Dinner: Grill the bok choy & serve
Grill the bok choy, cut-sides down, on the BBQ (or in the reserved grill pan heated on medium-high), 2 to 4 min. per side, until softened. Divide the rice between your bowls. Top with the patties, bok choy and salsa. Drizzle with the hoisin mayo. Bon appétit!
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Lunch: Finish & serve
Microwave the reserved patties until warm. Warm the buns in the toaster. Divide the bun bottoms between your plates. Top with the reserved hoisin mayo, a patty, the reserved salsa and a bun top. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.