Wedding and Korean Barbecue pork

Luckily I wasn't discourage by the pound weight gain from last week. It may have been because work has been crazy busy and I didn't have time to think about it. In the overall view of things, I have still lost weight. Getting healthy is the goal. Over the weekend Andy and I had a wedding to attend in Key Largo. It was a gorgeous outdoor wedding right on the water. Staying on track at weddings is always difficult, but not impossible. Luckily the first thing in the buffet line was salad, so I loaded up on salad. The food was all cuban food which was delicious. I got a little shrimp, black beans, pork and chicken. Just a little bit of everything.

Wedding in Key West!

Sunday was a day of being disappointed by the Bears and Jimmie Johnson, of course when I decide to go to a Nascar race, Jimmie won't even be able to win. Tuesday Andy and I tried a new recipe for lettuce wraps. This was a Paleo recipe, which I attempt to follow in addition to Weight Watchers. We made Korean Barbecue pork lettuce wraps. What I loved about this recipe is that you make the barbecue sauce yourself, so you are controlling the sugar that is going into it. Also it is accompanied by Asian Coleslaw, tons of veggies and a non-mayo dressing.

Korean Barbecue Pork Lettuce Wraps

from userealbutter.com 

korean barbecue pork

from Maangchi.com

2 lbs. pork (I got lean tenderloin, which is a power food)

Korean Barbecue Sauce 

1 medium pear, quartered and cored (power food)

1 small onion, chopped into large pieces (power food)

8 cloves garlic (power food)

1 tbsp fresh ginger, peeled and sliced (power food)

2 green onions, chopped (power food)

4 tbsps soy sauce

2 tbsps sugar

1/4 tsp black pepper

1 tbsp sesame oil

6 tbsps chili garlic paste (optional, but good if you like spicy)

korean coleslaw

1 small head of cabbage, shredded (power food)

1 cup red cabbage, shredded (power food)

1 small sweet onion, sliced thin (power food)

4 green onions, chopped (power food)

1 large carrot, julienned (power food)

3 cloves garlic, minced (power food)

2 tbsps soy sauce

2 tbsps rice vinegar

2 tbsps sugar

1 tbsp sesame oil

2 tbsps crushed red pepper flakes

salt and pepper to taste

Marinate the pork: Slice the pork into 1/8-inch thick slices (about 2 inches by 2 inches). Place the pear, onion, garlic, and ginger into the bowl of a food processor or in a blender and purée until it has the consistency of applesauce. Empty the purée into a medium bowl. Add the green onions, soy sauce, sugar, black pepper, sesame oil, and if using, the chili garlic paste into the bowl. Stir to combine. Put the pork slices with the marinade into a large ziploc bag and seal. Mix the pork and marinade together until evenly distributed. Refrigerate for at least 30 minutes or up to 24 hours.

Make the Korean coleslaw: Place the cabbages, onions, carrot, and garlic into a large bowl. In a smaller bowl, whisk together the soy sauce, vinegar, sugar, sesame oil, red pepper flakes, and salt and pepper. Pour the dressing over the vegetables and toss to coat. Let it sit in the refrigerator for a few hours.

Assemble the lettuce wraps: Skewer the pork slices (don’t pack them too tight) and grill on high flame about 4 minutes a side (8 minutes total) or pan fry the pieces in a skillet with a little vegetable oil over high heat until they are done (5-8 minutes). Serve the pork alongside the Korean coleslaw, lettuce leaves, steamed rice, and kimchi. Wrap a little pork, rice, coleslaw, and kimchi in a lettuce leaf and enjoy. Serves 6.

The recipe was delicious but way too spicy!! I had to cut the spicy with a little bit of hoisin.  When I weighed in on Wednesday, I didn't know what to expect in terms of weight change. I have been trying to avoid weighing myself everyday.  I stayed the exact same as last week. I am okay with that, it just means that I need to be very aware of what I am eating for the next week. Even though the scale isn't moving as much as I want it to....I feel like I am making great progress with my fitness. 

Not Gaining is a win!!!