NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork tenderloin

0.25 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

0.5 tsp Honey

0.5 tsp Sesame oil

1 clove Garlic

1 tsp Ginger

1 medium Corn tortillas

0.5 cup Shredded cabbage

1 tbsp Rice vinegar

0.25 cup Plain Greek yogurt

1 tsp Lime juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the pork tenderloin and pork belly into small, uniform cubes.

• 2

  In a small bowl, whisk together the gochujang, tamari, honey, sesame oil, minced garlic, and grated ginger to create the glaze.

• 3

  Heat a non-stick skillet over medium-high heat and add the pork belly first, rendering the fat until the pieces start to become golden and crispy.

• 4

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

• 5

  Pour the gochujang glaze over the pork and toss continuously for 1-2 minutes until the sauce reduces into a sticky, vibrant coating.

• 6

  In a separate mixing bowl, combine the shredded cabbage with rice vinegar, lime juice, sea salt, and black pepper, tossing well to create a bright slaw.

• 7

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

• 8

  Assemble the tacos by spreading a spoonful of Greek yogurt on each tortilla, topping with the glazed pork, and finishing with a pile of the crunchy cabbage slaw.