Korean Spicy Pork (Jeyuk Bokkeum) - Keto

Ingredients

• about 680 g Pork Shoulder (Thinly Sliced)
• 3 tbsp Gochujang (Korean Chili Paste)
• 2 tbsp Soy Sauce (Tamari for Gluten-Free)
• 1 tbsp Erythritol or Monk Fruit Sweetener
• 4 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Sesame Oil
• 1 tbsp Gochugaru (Korean Chili Powder)
• 2 stalks Green Onions
• 2 tbsp Avocado Oil
• 1 head Lettuce Leaves

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 3 tbsp Gochujang, 2 tbsp Soy Sauce (or Tamari for Gluten-Free), 1 tbsp Erythritol or Monk Fruit Sweetener, 4 cloves Garlic (minced), 1 tsp Ginger (grated), 1 tbsp Sesame Oil, and 1 tbsp Gochugaru. Stir these ingredients together until they are well combined and form a smooth paste.
2. 2Add the about 680 g Pork Shoulder (thinly sliced) to the marinade in the bowl. Use tongs or your hands to mix the pork thoroughly with the marinade, ensuring all pieces are coated. Let the pork marinate at room temperature for at least 15 minutes to allow the flavors to meld.
3. 3Place a large skillet or wok over medium-high heat. Add the 2 tbsp Avocado Oil and heat it until it shimmers, reaching approximately 175°C.
4. 4Carefully add the marinated about 680 g Pork Shoulder to the hot skillet or wok in a single layer, avoiding overcrowding. Stir-fry the pork for 8-12 minutes, breaking up any clumps, until it is cooked through, no longer pink, and has developed a slightly caramelized exterior; the internal temperature of the pork should reach 63°C.
5. 5Slice the 2 stalks Green Onions into 0.635 cm thick rounds. Add the sliced 2 stalks Green Onions to the cooked pork in the skillet and stir-fry for an additional 1-2 minutes, just until they are slightly softened but still vibrant green.
6. 6Carefully separate the leaves from the 1 head Lettuce Leaves. Serve the hot Korean Spicy Pork immediately by spooning it into the individual lettuce leaves, creating wraps.

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