NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

2 cups Cauliflower rice

1 cup English cucumber

1 tbsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

  Thinly slice the pork tenderloin and pork belly into bite-sized pieces.

• 2

  In a small bowl, whisk together the gochujang, coconut aminos, sesame oil, grated ginger, and minced garlic.

• 3

  Toss the cucumber slices with rice vinegar and a pinch of sea salt in a small bowl; set aside to quick-pickle.

• 4

  Heat a large skillet over medium-high heat and add the pork belly first, rendering the fat until it becomes golden and crispy.

• 5

  Add the pork tenderloin to the skillet and sear until cooked through and caramelized by the rendered fat.

• 6

  Pour the gochujang sauce over the meat and toss for 1 minute until the sauce is thickened and glossy.

• 7

  In a separate pan, sauté the cauliflower rice with the remaining salt and pepper until tender and fragrant.

• 8

  Serve the crispy pork over the cauliflower rice, topped with the pickled cucumbers, sesame seeds, and sliced green onions.