NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

0.5 oz Pork belly

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Sesame oil

2 small Corn tortillas

0.5 cup Shredded cabbage

1 tbsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Honey

1 clove Garlic

0.5 tsp Fresh ginger

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the gochujang, coconut aminos, honey, minced garlic, and grated ginger to create the glaze.

• 3

  In a separate bowl, toss the shredded cabbage with rice vinegar and a pinch of sea salt to create a quick, bright slaw.

• 4

  Heat a cast-iron skillet over medium-high heat with the sesame oil; add the pork belly first to render the fat until crispy.

• 5

  Add the pork tenderloin to the skillet, seasoning with the remaining sea salt and black pepper, and sauté until browned and cooked through.

• 6

  Pour the gochujang glaze over the pork and toss for 1 minute until the sauce is thick, sticky, and coats every piece.

• 7

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

• 8

  Assemble the tacos by dividing the spicy pork between the tortillas and topping with a generous portion of the zesty slaw.