NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

0.5 oz Pork belly

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Sesame oil

1 tsp Ginger

1 clove Garlic

0.25 cup Brown rice

1 cup Cauliflower rice

0.25 cup Kimchi

0.5 cup Cucumber

1 tbsp Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the pork tenderloin into 1-inch cubes and the pork belly into small 1/4-inch pieces.

• 2

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

• 3

  Heat a large skillet over medium-high heat and add the diced pork belly, cooking until the fat renders and the bits become golden and crispy.

• 4

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

• 5

  Pour the gochujang glaze over the meat and toss for 1-2 minutes until the sauce thickens and coats the pork beautifully.

• 6

  In a separate pan or microwave, steam the cauliflower rice and combine it with the cooked brown rice for a high-volume base.

• 7

  Assemble the bowl by placing the rice mixture at the bottom, topping with the glazed pork, kimchi, sliced cucumber, and a drizzle of sesame oil.

• 8

  Garnish with fresh green onions and serve immediately while the pork is sizzling and hot.