NUTRITION

SERVINGS

INGREDIENTS

6 oz pork tenderloin

1 oz pork belly

1 tbsp gochujang

1 tbsp tamari

1 tsp toasted sesame oil

1 cup bok choy

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 clove garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the pork tenderloin into thin bite-sized strips and the pork belly into very thin small pieces.

• 2

  Whisk together the gochujang and tamari in a small bowl to create the stir-fry sauce.

• 3

  Heat a large wok or skillet over medium-high heat. Add the pork belly pieces first, cooking until the fat renders and the edges become golden and crispy.

• 4

  Add the pork tenderloin strips to the pan, seasoning with sea salt and black pepper. Sear for 3-4 minutes until browned and nearly cooked through.

• 5

  Push the meat to the sides of the pan and add the sesame oil, minced garlic, and grated ginger to the center. Sauté for 30 seconds until fragrant.

• 6

  Toss in the chopped bok choy, sliced bell peppers, and snap peas. Stir-fry for 2-3 minutes until the vegetables are tender-crisp and bright.

• 7

  Pour the gochujang sauce over the mixture and toss everything together for 1 minute until the sauce thickens slightly and coats every ingredient.

• 8

  Remove from heat and serve immediately in a bowl.