NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork loin

0.5 oz Pork belly

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.5 tsp Toasted sesame oil

1 clove Garlic

0.5 tsp Ginger

2 small Corn tortillas

0.25 cup Kimchi

0.25 cup Cucumber

1 whole Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the gochujang, coconut aminos, rice vinegar, sesame oil, minced garlic, and grated ginger to create the marinade.

• 2

  Slice the pork loin into very thin strips and dice the pork belly into small pieces, seasoning both lightly with sea salt and black pepper.

• 3

  Heat a large skillet over medium-high heat; add the pork belly first, cooking for 3-4 minutes until the fat renders and the edges become crispy.

• 4

  Add the pork loin strips to the skillet and sauté for 4-5 minutes until cooked through and slightly browned.

• 5

  Pour the gochujang sauce over the meat and toss continuously for 1-2 minutes until the sauce thickens into a glossy, sticky glaze.

• 6

  Briefly toast the corn tortillas over an open flame or in a dry pan until warm and pliable.

• 7

  Divide the glazed pork between the tortillas and top with chopped kimchi, julienned cucumber, and sliced green onions.