NUTRITION

SERVINGS

INGREDIENTS

0.75 oz Pork belly

5 oz Lean ground pork

1 cup Cauliflower rice

1 cup Cabbage kimchi

0.5 cup Egg whites

0.25 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Gochujang

2 stalks Green onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Place the sliced pork belly in a cold skillet and turn the heat to medium-high, cooking until the fat renders and the edges are golden and crisp.

• 2

  Add the lean ground pork to the skillet with the pork belly fat, seasoning with sea salt and black pepper, and cook until fully browned.

• 3

  Stir in the minced garlic and chopped kimchi, sautéing for 2-3 minutes until the kimchi is softened and fragrant.

• 4

  Add the cauliflower rice, tamari, gochujang, and sesame oil to the pan, stirring frequently for 5 minutes until the cauliflower is tender and well-coated.

• 5

  Pour the egg whites over the mixture and stir constantly for 2 minutes until the eggs are scrambled and evenly distributed throughout the rice.

• 6

  Garnish with thinly sliced green onions and serve warm.