NUTRITION

SERVINGS

INGREDIENTS

3.5 oz pork shoulder

0 oz pork belly

1 tbsp gochujang

1 tbsp tamari

0.5 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

2 cup cauliflower rice

1 large egg

0.25 cup kimchi

1 stalk green onion

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg into the water, and simmer for 6.5 minutes. Immediately transfer to an ice bath, peel, and set aside.

• 2

  In a small bowl, whisk together the gochujang, tamari, grated ginger, and minced garlic to create the glaze.

• 3

  Dice the pork belly into small pieces and the pork shoulder into 1-inch cubes. Season both with sea salt and black pepper.

• 4

  Place a large skillet over medium-high heat. Add the pork belly and cook until the fat has rendered and the pieces are golden and crispy.

• 5

  Add the pork shoulder cubes to the skillet with the pork belly. Sear for 5-6 minutes until cooked through and browned on all sides.

• 6

  Pour the gochujang glaze over the pork and toss for 1 minute until the meat is sticky and well-coated. Remove the meat from the pan and set aside.

• 7

  In the same skillet, add the toasted sesame oil and cauliflower rice. Sauté for 3-4 minutes until tender and slightly toasted.

• 8

  Divide the cauliflower rice into a bowl, top with the glazed pork, kimchi, and the soft-boiled egg cut in half.

• 9

  Garnish with sliced green onions and sesame seeds before serving.