NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork loin

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Sesame oil

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 cup Cauliflower rice

0.5 cup Cucumber

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Soak wooden skewers in water for 20 minutes to prevent burning during grilling.

• 2

  Cut the pork loin into 1-inch cubes and set them aside in a medium mixing bowl.

• 3

  In a small bowl, whisk together the gochujang, tamari, sesame oil, honey, grated ginger, and minced garlic.

• 4

  Pour half of the gochujang marinade over the pork cubes and toss to coat evenly; let marinate for 15 minutes.

• 5

  Thread the marinated pork cubes onto the soaked skewers, leaving a small amount of space between each piece.

• 6

  Preheat a grill pan or outdoor grill to medium-high heat and lightly grease with a high-heat oil spray.

• 7

  Grill the skewers for 3-4 minutes per side, brushing with the remaining sauce until the pork is charred and cooked through.

• 8

  In a separate skillet, sauté the cauliflower rice with sea salt and black pepper over medium heat until tender, about 5 minutes.

• 9

  In a small bowl, toss the thinly sliced cucumbers with rice vinegar until well coated.

• 10

  Plate the skewers over the cauliflower rice and garnish with sesame seeds, serving the cucumber salad on the side.