NUTRITION

SERVINGS

INGREDIENTS

5 oz pork tenderloin

1 oz pork belly

1 tbsp gochujang

1 tbsp tamari

1 tsp sesame oil

0.5 cup cauliflower rice

0.25 cup cooked brown rice

1 cup cucumber

1 tsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp ginger

1 stalk green onion

PREPARATION

• 1

  Slice the pork tenderloin into bite-sized cubes and the pork belly into small lardons.

• 2

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

• 3

  Place the pork belly lardons in a cold skillet over medium heat, allowing the fat to render until the bits are golden and crispy.

• 4

  Increase the heat to medium-high and add the pork tenderloin cubes to the skillet, searing until browned on all sides.

• 5

  Pour the gochujang glaze over the pork, tossing to coat thoroughly until the sauce thickens and becomes sticky.

• 6

  In a separate pan, lightly sauté the cauliflower rice and cooked brown rice together with the sesame oil until heated through.

• 7

  Toss the sliced cucumbers with rice vinegar, sea salt, and black pepper in a small bowl for a quick pickle.

• 8

  Assemble the bowl by layering the rice blend, the glazed pork mixture, and the pickled cucumbers, finishing with sliced green onions.