NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Sesame oil

1 tsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

1.5 cups Cauliflower rice

0.5 cup Cucumber

0.25 cup Kimchi

1 tsp Sesame seeds

1 stalk Green onion

0.25 tsp Sea salt

PREPARATION

• 1

  Cube the pork tenderloin into bite-sized pieces and finely dice the pork belly.

• 2

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

• 3

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

• 4

  Add the pork tenderloin cubes to the skillet and sear for 4 to 5 minutes until browned on all sides and cooked through.

• 5

  Pour the gochujang sauce mixture over the pork, tossing quickly to coat every piece in the sticky, spicy glaze.

• 6

  In a separate pan, sauté the cauliflower rice with sesame oil and sea salt until tender and fragrant.

• 7

  Divide the cauliflower rice into bowls and top with the glazed pork, fresh cucumber slices, and kimchi.

• 8

  Garnish with sliced green onions and sesame seeds before serving.