Pork Bulgogi – Gluten-Free, Soy-Free with Nightshade-Free Option
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 4
Ingredients
  • 1 pork tenderloin (about 1 ½ lbs)
  • 3 Tbsp cooking oil (peanut, canola or rice bran oil)
  • 1 Tbsp chickpea Miso
  • 1 Tbsp fish sauce
  • water
  • 2 ½ Tbsp brown sugar
  • 2 Tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 Tbsp fresh grated ginger
  • 1 bunch green onions, chopped, whites and greens separated
  • ½ tsp black pepper
  • ½ tsp white pepper (if you’re ok with nightshade vegetables/peppers you can use 1 tsp Sriracha here instead of the white pepper)
  • 1 Tbsp toasted sesame seeds
Instructions
  1. Trim fat and silver skin from tenderloin and slice it very thinly crosswise.
  2. Place 1 Tbsp chickpea Miso and 1 Tbsp fish sauce in a measuring cup and fill to ⅓ cup line with water. Mix and pour into a large bowl.
  3. Add brown sugar, sesame oil, garlic, ginger, onion whites, black pepper, white pepper (or Sriracha if nightshade tolerant) and mix.
  4. Add pork to bowl and toss well to coat. Allow to marinate 45 minutes to an hour.
  5. Heat a large skillet to high heat with 1 ½ Tbsp cooking oil.
  6. Use tongs to transfer half of meat to skillet leaving marinade behind.
  7. Spread meat around and allow to sear on one side before turning pieces and cooking through.
  8. Remove to a serving bowl and cover to keep warm.
  9. Heat remaining 1 ½ Tbsp oil and repeat procedure with remaining pork.
  10. Sprinkle with reserved green onion tops and sesame seeds and serve over rice or with lettuce wraps and the sauce of your choice.
Notes
To prepare Chinese hot mustard, combine ¼ cup dry mustard, ¼ cup cold water, and 1 Tbsp cooking oil. It is best used fairly quickly. It will peak in heat at around 15 minutes and then start decreasing. If you want to soften the bite a little you can add 1 tsp sugar.
Recipe by Savory Nature at http://savorynature.com/2014/01/17/pork-bulgogi-gluten-free-soy-free-nightshade-free-option/