NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

0.5 cup Cooked brown rice

1 tbsp Gochujang paste

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Raw honey

1 tsp Fresh ginger

1 whole Garlic clove

0.5 cup Cucumber

0.25 cup Kimchi

1 stalk Green onion

1 tsp Rice vinegar

0.13 tsp Sea salt

PREPARATION

• 1

  Slice the pork tenderloin into thin, bite-sized strips to mimic the texture of pork belly while keeping the meal lean.

• 2

  In a small bowl, whisk together the gochujang, tamari, raw honey, grated ginger, and minced garlic until the marinade is smooth.

• 3

  Heat the toasted sesame oil in a large skillet over medium-high heat until shimmering.

• 4

  Add the pork strips to the skillet in a single layer and sear until golden brown and crispy on the edges.

• 5

  Pour the gochujang sauce over the pork and toss to coat, simmering for 2 minutes until the glaze is thick and sticky.

• 6

  Toss the sliced cucumbers with rice vinegar and sea salt in a small bowl to create a quick, refreshing pickle.

• 7

  Assemble the bowls by placing a base of warm brown rice topped with the glazed pork, quick-pickled cucumbers, and tangy kimchi.

• 8

  Garnish with thinly sliced green onions for a fresh finish before serving.