Pork Bulgogi

Pork Bulgogi

By Terra B. Nelson

Ingredients:

1 ½ - 2lbs Pork Tenderloin

108 grams Shredded Apple (I use golden delicious)

14 grams (1 Tbsp) Chopped Garlic

34 grams (2 Tbsp) Coconut Aminos*

7 grams (1 Tbsp) Korean Red Pepper Powder (sub cayenne pepper)

7 grams (1 Tbsp) Crushed Red Pepper Flakes

2 grams (1 tsp.) ground ginger, dry

22 grams (1 Tbsp) Agave Nectar

30 grams (2 Tbsp) Toasted Sesame Oil

10 grams (1 Tbsp) Sesame Seeds) + more for garnish

2 Tblsp Olive Oil

Instructions:

Take your pork tenderloin and slice into as thin of slices as you can, the thinner the slices the crispier they will get as cooked. After pork is sliced, put in a gallon size zip lock bag and set aside. In a small bowl add shredded apple (I usually shred with a box grater), chopped garlic, coconut aminos, korean red pepper, red pepper flakes, ginger, agave nectar, toasted sesame oil, and sesame seeds, and mix together until combined. Add marinade mixture to ziplock bag and seal, pressing on the ouside of the ziplock, try to work the marinade into all pieces of the pork. Place bag in refrigerator for 8 hours up to 24, I like to let it marinade overnight to ensure the most flavor absorption in the pork. Heat a 10” - 12” cast iron skillet (sub non stick) on medium high heat, add 1 Tblsp of olive oil, when oil is hot add in half of the pork and cook until edges start to crisp, for about 5 minutes, flipping half way. When first batch is cooked thoroughly, and to desired crispiness, take out of skillet and repeat process with second half. When all of your pork is done add to a bowl with white rice, cauliflower rice, and your favorite veggies, sprinkle with sesame seeds and parsley for garnish!

To accompany the pork, I used 1 cup of cooked white rice or cauliflower rice, purple cabbage, avocado, and red pepper. You can use any veggies you have in the fridge!

* I use Coconut Secret brand, coconut aminos, you can also substitute soy sauce, or braggs liquid aminos.

**Recipe is Paleo friendly, gluten free, and dairy free made with coconut rice and coconut aminos**