NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork loin

0.5 oz Pork belly

1 tbsp Gochujang paste

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

2 small Corn tortillas

1 cup Shredded green cabbage

1 tbsp Rice vinegar

0.25 cup Plain Greek yogurt

1 tsp Lime juice

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the gochujang paste and coconut aminos until smooth.

• 2

  In another bowl, toss the shredded green cabbage with rice vinegar and sea salt to create a quick, tangy slaw.

• 3

  Mix the plain Greek yogurt with lime juice in a small ramekin to create a high-protein lime crema.

• 4

  Dice the pork loin and pork belly into small, half-inch cubes and season them with black pepper.

• 5

  Heat the toasted sesame oil in a large skillet over medium-high heat.

• 6

  Add the pork cubes to the hot skillet and sear until they are golden brown and cooked through, about 6 to 8 minutes.

• 7

  Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until the aromatics are fragrant.

• 8

  Pour the gochujang sauce mixture over the pork and toss to coat until the sauce thickens into a sticky glaze.

• 9

  Warm the corn tortillas in a dry pan or over a low gas flame for 30 seconds per side until pliable.

• 10

  Assemble the tacos by dividing the glazed pork between the tortillas, topping with the cabbage slaw and a dollop of lime crema.