NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork shoulder

1 tbsp Gochujang

1 tsp Tamari

1 tsp Rice vinegar

1 cup Cauliflower rice

1 cup Baby spinach

0.25 cup Cucumber

0.25 tsp Garlic powder

0.25 tsp Ground ginger

1 tsp Sesame seeds

PREPARATION

• 1

  Slice the pork shoulder into very thin, bite-sized strips to mimic the texture of pork belly.

• 2

  In a small bowl, whisk together the gochujang, tamari, rice vinegar, garlic powder, and ground ginger until smooth.

• 3

  Heat a large non-stick skillet over medium-high heat and add the pork strips in a single layer.

• 4

  Sear the pork for 3-4 minutes per side until the fat has rendered and the edges are golden-brown and crispy.

• 5

  Pour the gochujang sauce over the pork and toss for 1 minute until the meat is thoroughly glazed and sticky.

• 6

  In a separate pan or microwave, steam the cauliflower rice and baby spinach until the spinach is wilted and the rice is tender.

• 7

  Place the cauliflower rice and spinach in a bowl, top with the spicy pork and sliced cucumbers, and garnish with sesame seeds.