NUTRITION

SERVINGS

INGREDIENTS

6 oz pork tenderloin

1 oz pork belly

1 tbsp gochujang

1 tbsp tamari

1 tsp sesame oil

0.25 cup jasmine rice

1 cup baby bok choy

0.5 cup cucumber

0.25 tsp garlic powder

0.25 tsp ginger powder

1 tsp sesame seeds

PREPARATION

• 1

  Dice the pork belly into very small cubes and the pork tenderloin into 1-inch pieces.

• 2

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

• 3

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

• 4

  Add the pork tenderloin to the skillet with the pork belly and sear until cooked through and slightly browned on all sides.

• 5

  Pour the gochujang glaze and sesame oil over the meat, tossing for 1-2 minutes until the sauce is thick and sticky.

• 6

  Steam the baby bok choy until tender-crisp and prepare the jasmine rice according to package directions.

• 7

  Assemble the bowl by layering the rice, bok choy, and spicy pork, then top with sliced cucumber and sesame seeds.