NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Pork shoulder

0.13 oz Pork belly

1 small Corn tortilla Corn tortillas

0.5 cup Non-fat Greek yogurt

0.5 tbsp Gochujang

1 tbsp Tamari

0.25 tsp Sesame oil

1 tsp Rice vinegar

0.5 cup Red cabbage

1 tbsp Fresh cilantro

0.25 whole Lime

0.25 tsp Garlic powder

0.25 tsp Ginger powder

PREPARATION

• 1

  Slice the pork shoulder and pork belly into small, bite-sized cubes.

• 2

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

• 3

  Heat a non-stick skillet over medium-high heat and add the pork pieces, searing until the pork belly fat renders and the edges become crispy.

• 4

  Pour the gochujang glaze over the pork and toss continuously for 2 minutes until the sauce becomes thick and sticky.

• 5

  In a separate bowl, toss the shredded red cabbage with rice vinegar and a squeeze of lime juice to make a quick slaw.

• 6

  Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until pliable.

• 7

  Spread a generous dollop of Greek yogurt onto each tortilla as a cooling base.

• 8

  Top the tortillas with the glazed pork and the crunchy cabbage slaw.

• 9

  Garnish with fresh cilantro and serve immediately with the remaining lime wedge.