NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Sesame oil

1 cup Bok choy

0.5 cup Shiitake mushrooms

1 clove Garlic

1 tsp Fresh ginger

2 stalks Green onions

0.5 tsp Sesame seeds

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the gochujang, tamari, and sesame oil until smooth.

• 3

  Heat a large wok or stainless steel skillet over medium-high heat.

• 4

  Add the pork belly strips to the dry pan first, sautéing until the fat renders and the edges become golden and crispy.

• 5

  Add the pork tenderloin strips and black pepper to the skillet, searing for 3-4 minutes until browned and cooked through.

• 6

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until the aroma is released.

• 7

  Toss in the chopped bok choy and sliced shiitake mushrooms, stir-frying for 2 minutes until the vegetables are tender yet vibrant.

• 8

  Pour the gochujang sauce over the mixture, tossing constantly for 1 minute until the sauce thickens into a glossy glaze.

• 9

  Transfer to a plate and garnish with thinly sliced green onions and sesame seeds.