Korean · Dinner
Korean Grilled Pork Belly (Low-Chol)
Pork tenderloin is sliced thin, marinated in soy sauce, garlic, ginger and pear, then grilled over high heat until caramelised at the edges. Served Korean-barbecue style with sesame seeds and scallion, lettuce leaves for wrapping, and steamed rice, this version trades belly fat for a leaner cut.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
398Calories
45.2gProtein
16.1gFat
19.8gCarbs
4.3gSugar
1.9gFiber
1150mgSodium
75mgChol
3.9gSat Fat
780mgPotassium
55mgCalcium
2.6mgIron
0.8mcgVitamin B12
6.5mgVitamin C
gluten-free-adaptable
low-cholesterol
protein-rich
low-carb
low-calorie
low-chol
Instructions
1
Prep
Slice the pork tenderloin into thin strips about 1/4 inch thick. Mince the garlic, grate the ginger and pear, and slice the scallion.
2
Marinate
Combine the pork with soy sauce, garlic, ginger, pear, sesame oil and black pepper; cover and marinate 30 minutes in the fridge.
3
Grill
Heat a grill pan over high heat and lay pork strips in a single layer; grill 2–3 minutes per side until edges char and surface caramelises deep brown.
4
Plate
Arrange grilled pork on a plate with lettuce, rice, sesame seeds and scallion; serve immediately for wrapping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork tenderloin
- 4 tbsp4 tbsp soy sauce
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 2 tbsp2 tbsp sesame oil
- 2 tbsp2 tbsp pear
- 22 scallion
- 44 small lettuce leaves, for wrapping
- 1 cup150g white rice, cooked
- 2 tsp2 tsp toasted sesame seeds
- 1/2 tsp1/2 tsp black pepper
