NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 cup Cauliflower rice

1 cup Zucchini

1 clove Garlic

0.5 tsp Fresh ginger

1 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

  Slice the pork tenderloin and pork belly into small, thin bite-sized strips.

• 2

  In a small bowl, whisk together the gochujang, coconut aminos, rice vinegar, and toasted sesame oil until smooth.

• 3

  Heat a large skillet over medium-high heat. Add the pork belly pieces first, cooking until the fat renders and they become golden and crispy.

• 4

  Add the pork tenderloin strips to the skillet with the pork belly and sear for 3-4 minutes until cooked through and slightly browned.

• 5

  Stir in the minced garlic and grated fresh ginger, cooking for 30 seconds until fragrant.

• 6

  Pour the gochujang glaze into the skillet and toss the pork continuously for 1 minute until the sauce thickens and becomes sticky.

• 7

  Remove the pork from the pan. In the same skillet, add the cauliflower rice and sliced zucchini, sautéing for 3-5 minutes until tender-crisp.

• 8

  Divide the vegetable base into a bowl, top with the spicy pork mixture, and garnish with sesame seeds and sliced green onions.