Name: Spicy Gochujang Pork Belly Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz pork loin; 0.5 cup cooked jasmine rice; 1 tbsp gochujang; 1 tbsp tamari; 1 tsp sesame oil; 1 tsp honey; 0.5 cup cucumber; 2 whole radishes; 1 tsp rice vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp sesame seeds; 1 whole green onion

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Spicy Gochujang Pork Belly Bowls

Tender pork loin seared until crispy and glazed in a spicy gochujang sauce, served over fluffy jasmine rice with refreshing pickled cucumbers.

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NUTRITION

Protein

44.5g

Fat

14.8g

Carbs

45.3g

SERVINGS

1 serving

INGREDIENTS

6 oz pork loin

0.5 cup cooked jasmine rice

1 tbsp gochujang

1 tbsp tamari

1 tsp sesame oil

1 tsp honey

0.5 cup cucumber

2 whole radishes

1 tsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 whole green onion

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PREPARATION

1
Thinly slice the pork loin into bite-sized strips and season with sea salt and black pepper.
2
In a small mixing bowl, whisk together the gochujang, tamari, honey, and sesame oil to create the spicy glaze.
3
Slice the cucumber and radishes thinly, then toss them in a small bowl with the rice vinegar to lightly pickle.
4
Heat a large non-stick skillet over medium-high heat and add the pork strips in a single layer.
5
Sear the pork for 3-4 minutes per side until golden brown and slightly crispy on the edges.
6
Reduce the heat to low and pour the gochujang glaze over the pork, tossing constantly for 1 minute until the sauce is thick and sticky.
7
Place the warm cooked jasmine rice into a serving bowl and top with the glazed pork.
8
Add the pickled cucumbers and radishes to the bowl.
9
Garnish with sliced green onions and sesame seeds before serving hot.