NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

0.5 oz Pork belly

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Sesame oil

0.5 tsp Garlic powder

0.5 tsp Ginger powder

2 medium Corn tortillas

0.5 cup Shredded cabbage

1 tbsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Sliced green onions

PREPARATION

• 1

  In a small bowl, toss the shredded cabbage with rice vinegar, sea salt, and black pepper to create a quick slaw; set aside to marinate.

• 2

  Whisk together the gochujang, coconut aminos, garlic powder, and ginger powder in a small ramekin until smooth.

• 3

  Finely dice the pork belly and cut the pork tenderloin into small, bite-sized cubes.

• 4

  Place a skillet over medium-high heat and add the pork belly, sautéing until the fat renders and the bits become golden and crispy.

• 5

  Add the pork tenderloin cubes and sesame oil to the skillet, searing until the pork is cooked through and lightly browned on all sides.

• 6

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

• 7

  Warm the corn tortillas in a separate dry pan or over an open flame until pliable.

• 8

  Fill each tortilla with the glazed pork mixture, top with a generous portion of the cabbage slaw, and garnish with sliced green onions.