Happy Friday, everyone! I look forward to this day every week, as I’m sure most of you guys do as well. No classes means I get to sleep in, if you consider 6 am sleeping in. And yes, I do feel refreshed when I wake up! I also work from home which means frequent meanderings to and from the kitchen with my black shadow, aka Kona, tracing my every step. As a result, on Fridays, I tend to consume a lot more calories than I normally would, but that’s perfectly fine by me. It’s just one day out of the week, and it’s mostly sensible snacking…or so I’d like to think ;). You don’t understand how much I miss opening up my fridge and the pantry door during the week. I must make it up somehow, right?
I also like to do all my meal planning on Fridays so that come the weekend, I can get right to cookin’. I prepare everything in advance for the upcoming week so this step is very crucial!
Last week, I shared with you my recipe for Soybean Paste Soup with Spinach and Clams. Earlier this week, I used the soybean paste to marinate my pork. As the paste is so flavorful, it delivers a unique, flavor-punch to the tender meat. Topped with sriracha and oh man, you’ve got yourself one drool-worthy meal. If savory and spicy are your thang, this is a must try!
Soybean Paste Marinated Pork Lettuce Wrap
Serves 4-6 people
- 1 1/2 Ib. pork tenderloin
- 2 Tbs soybean paste (doenjang)
- 4 Tsp honey
- 2 Tsp sriracha
- 1 Tbs fish sauce
- 1 Tbs sesame oil
- 1 Tsp grated ginger
- 1/2 cup chopped scallion
- 1 Tsp cornflour
- 1 Tbs water
- 1 garlic clove, minced
- 1 Tbs mirin
- 1 cup onion, thinly sliced
- Red leaf lettuce, washed and dried
- Sriracha to drizzle
- Combine together all the marinade ingredients in a large bowl and set aside.
- Cut the pork tenderloin into bite-size pieces.
- Add the pork to the bowl and mix well with the marinade. Refrigerate for at least 30 minutes. *
- Cook pork in a griddle pan (or on the grill) over med-high heat. Cook until exterior is seared and inside is no longer pink.
- In the meanwhile, caramelize onions. Wash lettuce.
- Serve: Place the meat in the lettuce and top with caramelized onions and sriracha!
* I marinated overnight. The longer it sits in the marinade, the better.
And with the leftovers, how about making this simple and healthful pork and soba noodle salad?
Pork and Soba Noodle Salad
- 1 Tbs low-sodium soy sauce
- 1 Tsp sesame oil
- 1 Tsp honey
- 1/4 Tsp ginger, finely grated
- 1/4 Tsp garlic, minced
- 1 Tbs lime juice
- 1/2 red bell pepper, julienned
- 1/2 carrot, julienned
- 1 scallion, sliced thinly
- 1 bunch of enoki mushrooms (or any other mushroom of your choice)
- Soba noodles (for 2)
- Leftover pork
Prepare the sauce. Cook the noodles. Toss everything together.
Hope you guys give this recipe a try! You can find soybean paste at any local Korean or Asian grocery store. Look for this tan colored container!
And with that, I hope you have a fun, relaxing weekend!