NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

1.5 cup Cauliflower rice

1 cup Baby spinach

0.25 cup Green onions

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Whisk the gochujang, coconut aminos, grated ginger, and minced garlic in a small bowl to create a smooth, spicy glaze.

• 2

  Heat a large cast-iron skillet over medium-high heat and add the finely diced pork belly, cooking until the fat renders and the pieces become golden and crispy.

• 3

  Add the cubed pork tenderloin to the skillet, seasoning with sea salt and black pepper, and sear until browned on all sides and cooked through.

• 4

  Pour the gochujang glaze over the meat, tossing for 1 minute until the sauce thickens into a sticky, vibrant coating.

• 5

  Remove the pork from the pan and set aside; add the sesame oil to the same skillet and sauté the cauliflower rice for 3 minutes.

• 6

  Stir in the baby spinach until just wilted, then transfer the cauliflower rice and greens to a serving bowl.

• 7

  Top the bowl with the glazed pork mixture, sliced green onions, and sesame seeds for a clean, flavor-packed meal.