- 1 lb pork loin, cut into 2-inch strips
- 6 tablespoons reduced-sodium soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon gouchujang
- 1 tablespoon toasted sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 4-8 corn tortillas
- limes for serving
- In a large bowl, combine soy sauce, brown sugar, sesame oil, gouchujang, garlic and ginger.
- Add sliced pork loin and stir marinade to completely cover pork.
- Cover and marinate in fridge for at least an hour.
- When ready to cook, preheat grill pan. Once hot, grill pork slices until cooked through.
- Once all the pork is cooked, set aside for a couple minutes to rest. Once rested you can slice your pork into smaller strips if desired.
- Meanwhile, wrap your corn tortillas in a wet paper towel and microwave for 20 seconds.
- Serve pork loin in the warmed tortillas with a squeeze of lime.
- I also serve this with some sort of Asian slaw. Recipe to come - I'm still working on tweaking it!
Adapted from Half Baked Harvest
https://erindishes.com/
