NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Toasted sesame oil

1 cup Cauliflower rice

0.5 cup Cucumber

1 tsp Rice vinegar

0.25 tsp Garlic powder

0.25 tsp Ginger powder

1 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

  Whisk the gochujang, tamari, toasted sesame oil, garlic powder, and ginger powder in a small bowl to create the spicy glaze.

• 2

  Sauté the diced pork belly in a large skillet over medium-high heat until the fat renders and the edges become golden and crispy.

• 3

  Add the cubed pork tenderloin to the skillet and cook until browned on all sides and fully cooked through.

• 4

  Pour the prepared glaze over the pork and toss continuously for two minutes until the sauce becomes sticky and coats every piece.

• 5

  Steam the cauliflower rice until tender and divide it into serving bowls.

• 6

  Toss the sliced cucumbers with rice vinegar in a small bowl to create a quick, tangy pickle.

• 7

  Assemble the bowls by topping the cauliflower rice with the spicy pork, pickled cucumbers, sesame seeds, and thinly sliced green onions.