NUTRITION

SERVINGS

INGREDIENTS

6 oz pork loin

0.5 oz pork belly

1 tbsp gochujang

1 tbsp tamari

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 cup cooked brown rice

1 cup cauliflower rice

1 cup baby bok choy

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the pork loin into 1-inch cubes and finely mince the pork belly into small bits.

• 2

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

• 3

  Place a large skillet over medium-high heat. Add the pork belly bits and cook until the fat renders and the meat becomes crispy.

• 4

  Add the pork loin cubes to the skillet with the pork belly. Season with sea salt and black pepper, and sear until golden brown on all sides.

• 5

  Pour the gochujang glaze over the pork and toss to coat evenly. Reduce heat to medium and cook for 2-3 minutes until the sauce thickens and clings to the meat.

• 6

  In a separate pan, lightly sauté the cauliflower rice and baby bok choy with a splash of water until the bok choy is tender and charred.

• 7

  Stir the cooked brown rice into the cauliflower rice mixture to combine.

• 8

  Bowl the rice blend and top with the spicy glazed pork. Garnish with additional herbs if desired and serve immediately.