NUTRITION

SERVINGS

INGREDIENTS

5 oz pork tenderloin

1 oz pork belly

1 tbsp gochujang

1 tbsp tamari

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

1 cup cauliflower rice

1 cup baby bok choy

1 stalk green onion

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small glass bowl, whisk together the gochujang, tamari, grated ginger, and minced garlic until smooth to create your spicy flavor base.

• 2

  Add the diced pork belly to a cold large skillet and turn the heat to medium-high, allowing the fat to render slowly until the pieces are golden and crispy.

• 3

  Push the belly to the side and add the cubed pork tenderloin to the skillet, seasoning with sea salt and black pepper, then sear for 5-6 minutes until browned and fully cooked.

• 4

  Transfer the meat to a plate; in the same skillet, add the sesame oil and toss in the cauliflower rice and chopped bok choy, sautéing for 3 minutes until vibrant and tender-crisp.

• 5

  Return the pork to the skillet and pour the gochujang glaze over the top, tossing constantly for 1 minute until the sauce reduces into a thick, sticky coating.

• 6

  Divide the mixture into bowls and top with thinly sliced green onions and toasted sesame seeds for a clean, restaurant-quality finish.