Spicy Pork Bulgogi (Soy-Free) with Lettuce Wraps

Instructions

1. 1In a medium bowl, combine the 3 tablespoons of gochujang, 2 tablespoons of coconut aminos, 4 cloves of minced garlic, 1 tablespoon of minced ginger, 1 tablespoon of rice wine vinegar, 1 tablespoon of sesame oil, and 1 tablespoon of honey. Add the 1/2 medium onion, thinly sliced, to the bowl and mix everything together well.
2. 2Add the about 680 g of thinly sliced pork shoulder to the bowl with the marinade. Use your hands or a spoon to mix the pork and marinade thoroughly, ensuring every piece of pork is coated. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes, or up to 4 hours.
3. 3Place a large skillet or wok over medium-high heat. Add the 2 tablespoons of avocado oil to the skillet and let it heat up until it shimmers, about 1-2 minutes.
4. 4Carefully add the marinated pork and onion mixture to the hot skillet. Spread the pork in a single layer as much as possible. Stir-fry the pork for 5 to 7 minutes, stirring occasionally, until it is cooked through and has some slightly caramelized, browned edges. The internal temperature of the pork should reach 63°C.
5. 5While the pork is cooking, prepare your serving dishes. Arrange the 1 head of lettuce leaves on a platter. If serving with rice, have the 2 cups of cooked rice ready.
6. 6Serve the hot, cooked spicy pork bulgogi immediately. Spoon the pork into the lettuce leaves to create wraps. You can serve this with the 2 cups of cooked rice on the side.
7. 7Garnish the finished dish with the 1 teaspoon of sesame seeds just before serving.

Substitutions

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