NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang paste

1 tbsp Coconut aminos

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 cup Bok choy

1 cup Cauliflower rice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 stalk Green onion

1 tsp Sesame seeds

PREPARATION

• 1

  Finely dice the pork belly and cut the pork tenderloin into 1-inch cubes.

• 2

  Place the pork belly in a large skillet over medium heat and cook until the fat renders and the pieces are golden and crispy.

• 3

  Add the pork tenderloin cubes to the skillet, season with sea salt and black pepper, and sear until browned on all sides.

• 4

  In a small bowl, whisk together the gochujang, coconut aminos, sesame oil, minced ginger, and minced garlic.

• 5

  Pour the sauce over the pork and toss continuously for 2 minutes until the glaze is thick and glossy.

• 6

  Add the chopped bok choy and cauliflower rice to the skillet, stirring for 3-4 minutes until the vegetables are tender-crisp.

• 7

  Transfer to a bowl and garnish with thinly sliced green onions and toasted sesame seeds.