NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork tenderloin

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Toasted sesame oil

0.5 cup Cooked brown rice

1 cup Baby bok choy

0.25 cup Kimchi

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

1 tsp Avocado oil

1 stalk Green onion

PREPARATION

• 1

  Cut the pork tenderloin into small 1/2-inch cubes to mimic the texture of traditional pork belly while keeping it lean.

• 2

  In a small glass bowl, whisk together the gochujang, tamari, toasted sesame oil, minced ginger, and minced garlic until smooth.

• 3

  Heat the avocado oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

  Add the pork cubes in a single layer and sear for 3-4 minutes without moving them to develop a golden-brown, crispy crust.

• 5

  Pour the gochujang sauce mixture over the pork and toss continuously for 2 minutes until the sauce reduces into a thick, sticky glaze.

• 6

  Transfer the pork to a plate and add the chopped bok choy to the same skillet, sautéing for 90 seconds in the residual glaze until bright green.

• 7

  Build your bowl by layering the warm brown rice at the bottom and topping it with the glazed pork, sautéed bok choy, and chilled kimchi.

• 8

  Finish the dish with a sprinkle of sesame seeds and thinly sliced green onions for a fresh, sharp bite.