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TENDER BULGOGI PORK in Lettuce Cups

Servings: 2

Hands On Time : 10 Minutes

Cooking Time: 5 Minutes

Ingredients

250g pork tenderloin, cut into strips

50ml reduced salt soy sauce

1 garlic clove, crushed

2cm piece of fresh ginger, peeled and grated

1 tbsp soft light brown sugar

1 tbsp gochujang paste

1 tbsp mirin

2 tsp sesame oil

2 tbsp vegetable oil

3 spring onions

1 bok choy

½ carrot, julienned

1/4 cucumber, julienned

1 little gem lettuces, leaves separated

Toasted sesame seeds, to serve

Instructions

1)Make sure your wok is hot over a high heat.

2)Put the pork in a bowl with the soy sauce, garlic, ginger, sugar, gochujang, mirin and sesame oil. Toss gently to combine and set aside.

3)Heat half the vegetable oil in the wok and when it starts to smoke, add the pork along with the marinade and cook it over a high heat for 3 minutes, until nicely browned.

4)While the pork is cooking slice the spring onions and bok choy.

5)After 3 minutes add the remaining oil to the wok along with the spring onions, bok choy, carrot and cucumber for a minute then add any of the of the leftover marinade and toss to combine.

6)Arrange the leaves on 4 plates and fill with the pork and vegetables. Finish with a scattering of toasted sesame seeds.

Nutritional

KCALS

325

FAT

12g

SAT FAT

2g

CARBS

24g

SUGARS

20g

FIBRE

4g

PROTEIN

27g

SALT

2.93g

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