NUTRITION

SERVINGS

INGREDIENTS

1.5 oz pork belly

5 oz pork tenderloin

1 tbsp gochujang

1 tbsp rice vinegar

1 clove garlic

0.5 tsp fresh ginger

2 small corn tortillas

0.5 cup green cabbage

0.5 whole lime

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the gochujang, rice vinegar, minced garlic, and grated ginger to create the spicy glaze.

• 2

  Cut both the pork belly and pork tenderloin into small, bite-sized cubes and season with sea salt and black pepper.

• 3

  Place the pork belly cubes in a cold non-stick skillet, then turn the heat to medium-high to render the fat until the cubes are golden and crispy.

• 4

  Add the pork tenderloin cubes to the same skillet and sear for 4-5 minutes until cooked through and browned on all sides.

• 5

  Pour the gochujang glaze over the pork and toss for 1 minute until the sauce is thick, sticky, and caramelized.

• 6

  In a separate bowl, toss the shredded cabbage with lime juice and chopped cilantro to create a bright, crunchy slaw.

• 7

  Warm the corn tortillas in a dry pan until pliable, then fill with the glazed pork and top with the fresh lime slaw.