NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Toasted sesame oil

1 clove Garlic

1 tsp Fresh ginger

2 cups Cauliflower rice

1 cup Cucumber

1 tbsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 stalk Green onion

PREPARATION

• 1

  Whisk together the gochujang, tamari, toasted sesame oil, minced garlic, and grated fresh ginger in a small bowl to create the glaze.

• 2

  Thinly slice the cucumber and toss with rice vinegar and sea salt in a side dish; allow to sit and quick-pickle while cooking.

• 3

  Finely dice the pork belly and add it to a large skillet over medium-high heat, cooking until the fat renders and the pieces are crispy.

• 4

  Cube the pork tenderloin into bite-sized pieces, add to the skillet with the pork belly, season with black pepper, and sear until browned.

• 5

  Pour the gochujang glaze over the pork mixture and stir constantly for 2 minutes until the sauce reduces into a thick, glossy coating.

• 6

  Steam or sauté the cauliflower rice in a separate pan until tender and heated through, then divide into serving bowls.

• 7

  Top the cauliflower rice with the spicy pork mixture, add the pickled cucumbers on the side, and garnish with sliced green onions.