NUTRITION

SERVINGS

INGREDIENTS

6 oz pork tenderloin

1 oz pork belly

1 tbsp gochujang

1 tbsp tamari

1 tsp sesame oil

1 cup cauliflower rice

0.25 cup kimchi

0.5 cup cucumber

1 stalk green onion

1 tsp sesame seeds

0.25 tsp garlic powder

0.25 tsp ginger powder

PREPARATION

• 1

  Prep the pork by cubing the pork tenderloin into one-inch pieces and thinly slicing the pork belly into bite-sized strips.

• 2

  In a small glass bowl, whisk together the gochujang, tamari, garlic powder, and ginger powder until a smooth paste forms.

• 3

  Heat a large cast-iron skillet over medium-high heat and add the pork belly slices, cooking until the fat renders and the edges become golden and crispy.

• 4

  Add the pork tenderloin cubes to the skillet with the rendered pork belly fat and sear for five to six minutes until browned on all sides and cooked through.

• 5

  Pour the gochujang sauce over the meat in the skillet and toss continuously for one minute until the glaze is thick, glossy, and pungent.

• 6

  In a separate small pan, quickly sauté the cauliflower rice with the sesame oil for three minutes until tender but still holding its shape.

• 7

  Divide the cauliflower rice into a bowl and top with the glazed pork mixture, fresh sliced cucumbers, and zesty kimchi.

• 8

  Garnish the bowl with thinly sliced green onions and a sprinkle of toasted sesame seeds before serving hot.