NUTRITION

SERVINGS

INGREDIENTS

5 oz pork tenderloin

1 oz pork belly

1 tbsp gochujang paste

1 tbsp coconut aminos

2 cups cauliflower rice

1 large egg

0.5 cup kimchi

1 clove garlic

1 tsp fresh ginger

1 stalk green onion

1 tsp rice vinegar

1 tsp sesame seeds

PREPARATION

• 1

  Dice the pork belly into small cubes and thinly slice the pork tenderloin into bite-sized strips.

• 2

  Place the pork belly in a cold skillet and turn the heat to medium, rendering the fat until the cubes are golden and crispy.

• 3

  Add the sliced pork tenderloin to the skillet with the rendered fat, searing until browned on all sides.

• 4

  Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.

• 5

  In a small bowl, whisk together the gochujang paste, coconut aminos, and rice vinegar, then pour the mixture over the pork and toss to coat.

• 6

  In a separate pan, sauté the cauliflower rice over medium-high heat for 3-5 minutes until tender and slightly toasted.

• 7

  In a small non-stick pan, fry the egg to your preference, ideally sunny-side up to keep the yolk runny.

• 8

  Assemble the bowl by placing the cauliflower rice at the base, topped with the spicy pork mixture and a heap of kimchi.

• 9

  Place the fried egg on top and garnish with sliced green onions and sesame seeds.