NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Rice vinegar

1 tsp Honey

0.25 tsp Garlic powder

0.25 tsp Ginger powder

2 small Corn tortillas

0.5 cup Shredded cabbage

1 tbsp Green onions

1 tsp Sesame seeds

PREPARATION

• 1

  In a small mixing bowl, whisk together the gochujang, tamari, rice vinegar, honey, garlic powder, and ginger powder until smooth and combined.

• 2

  Heat a large non-stick skillet over medium-high heat. Add the finely diced pork belly and cook for 4-5 minutes until the fat has rendered and the pieces are golden and crispy.

• 3

  Add the cubed pork tenderloin to the skillet with the pork belly. Sauté for 5-7 minutes, stirring occasionally, until the tenderloin is browned on all sides and cooked through.

• 4

  Reduce the heat to medium and pour the gochujang sauce over the meat. Toss continuously for 1-2 minutes until the sauce thickens into a glossy, vibrant glaze that coats every piece.

• 5

  While the meat rests for a moment, lightly toast the corn tortillas in a separate dry pan over medium heat for 30 seconds per side until they are soft and slightly charred.

• 6

  Assemble the tacos by filling each warm tortilla with a generous portion of the spicy pork mixture. Top with the shredded cabbage, sliced green onions, and a sprinkle of sesame seeds for a fresh crunch.