NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Sesame oil

1 tsp Honey

1 tsp Ginger

1 clove Garlic

1.5 cup Cauliflower rice

1 tbsp Green onions

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Soak wooden skewers in water for 20 minutes to prevent burning during the grilling process.

• 2

  Cut the pork tenderloin and pork belly into uniform 1-inch cubes and season them with sea salt and black pepper.

• 3

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

• 4

  Thread the pork onto the skewers, alternating between the lean tenderloin and the rich pork belly pieces.

• 5

  Preheat a grill pan or outdoor grill to medium-high heat and lightly coat the surface with avocado oil spray.

• 6

  Grill the skewers for 3 to 4 minutes per side, brushing generously with the gochujang glaze during the final 2 minutes.

• 7

  While the pork rests, sauté the cauliflower rice in a non-stick skillet over medium heat until tender and slightly golden.

• 8

  Serve the skewers immediately over the cauliflower rice and garnish with sliced green onions and toasted sesame seeds.