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

Printable Recipe

Serves 4-6 people

Ingredients:

• 1 1/2 Ib. pork tenderloin

Marinade

• 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

Additional 

• 1 cup onion, thinly sliced
• Red leaf lettuce, washed and dried
• Sriracha to drizzle

Directions:

1. Combine together all the marinade ingredients in a large bowl and set aside.
2. Cut the pork tenderloin into bite-size pieces.
3. Add the pork to the bowl and mix well with the marinade.  Refrigerate for at least 30 minutes.  *
4. 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.
5. In the meanwhile, caramelize onions.  Wash lettuce.
6. 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.

This is the best fish sauce ever! Look for the 3 crabs!

It’s a mouthful!

And with the leftovers, how about making this simple and healthful pork and soba noodle salad?

Pork and Soba Noodle Salad

Serves 2

Ingredients:

Dressing

• 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

Salad

• 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

Directions:

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!