NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork loin

1 oz Pork belly

1 tbsp Gochujang paste

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

2 cups Cauliflower rice

0.25 cup Kimchi

0.5 cup English cucumber

1 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

  In a small bowl, whisk together the gochujang paste, coconut aminos, rice vinegar, minced garlic, and grated ginger until smooth.

• 2

  Place a large skillet over medium-high heat and add the thinly sliced pork belly, cooking until the fat renders and the edges become golden and crispy.

• 3

  Add the cubed pork loin to the skillet with the pork belly and sauté for 5-6 minutes until the loin is cooked through and lightly browned.

• 4

  Pour the prepared gochujang sauce over the meat and toss for 1-2 minutes until the sauce reduces into a thick, sticky glaze that coats every piece.

• 5

  In a separate pan, lightly sauté the cauliflower rice with the toasted sesame oil for 3-4 minutes until tender but still holding its shape.

• 6

  Divide the cauliflower rice into serving bowls and top with the glazed pork mixture.

• 7

  Garnish the bowls with sliced cucumber, kimchi, toasted sesame seeds, and thinly sliced green onions before serving.