Tuesday October 22nd marks the day that I officially re-started Weight Watchers. I stopped tracking around mid-August, as there was a LOT going on and it just became a non-priority. I know, I know, that’s a poor excuse. Whatever. 😉
One thing that is common among food bloggers is their love of home-cooking in order to control and monitor what is going into the food that is going into their (and their families) bodies. On average, a home-cooked version of a restaurant equivalent will be less points by far. Granted, that’s not *always* true, but I’ve noticed it in my own life countless times! You can control the amount of oil, butter, fat, etc. etc. Additionally, you can control the type of ingredients – white vs. whole wheat vs. multi-grain. Full fat vs. low-fat vs. fat-free. Additionally, using the REAL ingredient is healthier, some of the time, than using a lower fat and processed alternative.
Example: I use real butter. Gasp. To be clear, I use unsalted butter (the salt is pointless, in my personal opinion, and from what I’ve heard, really only matters if you’re baking). I have compared the nutritional values of butter and margarine, and margarine is only a teeny bit better, but much more processed. But when it comes to other things (such as sour cream, cheese, etc.), I typically opt for the lighter version (but not fat-free, as that sometimes adds more sugar).
This all aside, I made this grilled pork bulgogi recipe, which can be found in I ❤ Leftovers by Weight Watchers. To be clear, it is not “legit” bulgogi (which is delicious, and if you’ve never had it, please run, don’t walk, to your nearest Korean restaurant!). My dear friend Eun Sook has made me bulgogi a few times, and her version is fabulous.
That being said, this version is fabulous too, but it’s incredibly toned down, lightened up, and very quick. We ended up not grilling it, instead I broiled it on high for about 20-25mins. I will include my version of the recipe below, as I made a few tweaks. The original recipe is not available online, however I encourage you to head to the library (or the Amazon link above), to get a copy of this yummy, simple, WW-endorsed cookbook! (no, I’m not getting paid to make this post – but I wish I was! ;)). My mom decided she didn’t want onions as her only side dish/vegetable, so we stir fried up some broccoli, cauliflower, and carrots, as well (which ended up being 1 point per serving, as they had a teeny bit of cooking spray).
My mom, husband, and I gobbled this up – plus I got the 4th serving as my work-lunch the next day!
WW value of everything on my plate: 8 (including carrots, and including the second helping of onions that I took!)
Spicy Korean Grilled Pork Bulgogi
Serves 4 (3 slices pork & 1/2cu onion mixture per serving)
-1tbsp fresh ginger, peeled and grated
-1tbsp chili-garlic sauce
-1tbsp packed brown sugar (divided)
-1tsp reduced sodium soy sauce
-1lb lean pork tenderloin, trimmed
-2 sweet onions, cut into slices
-1tbsp rice vinegar
-1tsp sesame oil
-sprinkle of salt
-Combine ginger, chili-garlic sauce, 2tsp brown sugar, and soy sauce into a shallow baking dish. Add pork, turning to coat on all sides. Cover and refrigerate for up to 24 hours (I definitely recommend long marinades, however I only had time to marinate mine for a few hours, and it still turned out wonderfully).
-Spray grill rack with nonstick spray and preheat to medium high (or pre-heat broiler to high/550).
-Transfer pork to grill or broiler, and cook until pork is glazed and browned, and the internal temperature is at 145 (while turning occasionally). This will be about 15-20mins.
-Let stand on a cutting board for 10 minutes.
-Meanwhile, spray sliced onions with cooking spray and grill/broil until browned and tender, about 6-7 minutes. Transfer to a large bowl and mix with 1tsp brown sugar, sesame oil, and salt. Stir to combine.
-Cut pork into 12ish slices.
-Serve sliced pork alongside onion mixture.