NUTRITION

SERVINGS

INGREDIENTS

7 oz pork tenderloin

1 tbsp gochujang

1 tbsp tamari

1 tsp honey

1 tsp toasted sesame oil

1 cup cauliflower rice

0.25 cup kimchi

0.5 cup cucumber

1 tsp sesame seeds

1 clove garlic

1 tsp ginger

1 tbsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the pork tenderloin into small 1-inch cubes to mimic the shape of pork belly.

• 2

  In a small mixing bowl, whisk together the gochujang, tamari, honey, minced garlic, and grated ginger until smooth.

• 3

  Season the pork cubes evenly with sea salt and black pepper.

• 4

  Heat the toasted sesame oil in a large non-stick skillet over medium-high heat.

• 5

  Add the pork to the skillet and sear for 6-8 minutes, turning occasionally, until golden brown and cooked through.

• 6

  Reduce the heat to low and pour the gochujang glaze over the pork, tossing constantly for 1 minute until the sauce becomes sticky and coats every piece.

• 7

  In a separate pan, lightly sauté the cauliflower rice for 3-4 minutes until tender but not mushy.

• 8

  Thinly slice the cucumber and toss with rice vinegar in a small bowl to create a quick pickle.

• 9

  Divide the cauliflower rice into a bowl and top with the glazed pork, kimchi, and pickled cucumbers.

• 10

  Garnish the entire bowl with sesame seeds and serve immediately.