NUTRITION

SERVINGS

INGREDIENTS

6 oz pork loin

1 tbsp gochujang

1 tbsp tamari

1 tsp sesame oil

0.5 cup shredded cabbage

1 tbsp rice vinegar

0.25 cup sliced scallions

2 medium corn tortillas

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic

1 tsp ginger

PREPARATION

• 1

  Slice the pork loin into very thin, bite-sized strips to mimic the texture of traditional pork belly.

• 2

  In a small bowl, whisk together the gochujang, tamari, minced garlic, and grated ginger until smooth.

• 3

  Toss the shredded cabbage with rice vinegar and a pinch of sea salt in a medium bowl, then set aside to quick-pickle.

• 4

  Heat the sesame oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.

• 5

  Add the pork strips to the hot skillet in a single layer, seasoning with sea salt and black pepper.

• 6

  Sear the pork for 3-4 minutes until golden brown and crispy on the edges.

• 7

  Pour the gochujang sauce over the pork and toss continuously for 1 minute until the sauce reduces into a sticky glaze.

• 8

  Warm the corn tortillas in a dry pan for 30 seconds per side until soft and pliable.

• 9

  Assemble the tacos by dividing the glazed pork between the tortillas and topping with the tangy cabbage slaw and fresh scallions.