Name: Spicy Gochujang Pork Belly Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Pork shoulder; 1 tbsp Gochujang; 1 tbsp Tamari; 0.5 tsp Sesame oil; 1 tsp Ginger; 1 clove Garlic; 1 medium Corn tortillas; 1 cup Green cabbage; 1 tbsp Rice vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Green onion

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Spicy Gochujang Pork Belly Tacos

Seared pork shoulder strips glazed in a fiery gochujang sauce, served in warm corn tortillas with a crunchy, vinegar-based slaw.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

33.9g

Fat

35.2g

Carbs

30.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork shoulder

1 tbsp Gochujang

1 tbsp Tamari

0.5 tsp Sesame oil

1 tsp Ginger

1 clove Garlic

1 medium Corn tortillas

1 cup Green cabbage

1 tbsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onion

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Whisk together the gochujang, tamari, sesame oil, minced ginger, and minced garlic in a small bowl until smooth.
2
Slice the pork shoulder into thin, bite-sized strips and season them evenly with sea salt and black pepper.
3
Heat a large non-stick skillet over medium-high heat and sear the pork strips until they are browned and cooked through.
4
Pour the gochujang glaze over the pork in the skillet and toss for one minute until the sauce is thick and glossy.
5
In a separate bowl, toss the shredded green cabbage with rice vinegar to create a quick, crisp slaw.
6
Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until they are soft and pliable.
7
Assemble the tacos by dividing the spicy pork and cabbage slaw between the tortillas, then garnish with sliced green onions.