NUTRITION

SERVINGS

INGREDIENTS

4 oz Pork tenderloin

1 oz Pork belly

0.5 cup Egg whites

0.25 cup Cooked brown rice

0.5 cup Cauliflower rice

0.5 cup Kimchi

1 tbsp Coconut aminos

1 tsp Gochujang

2 cloves Garlic

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the pork belly into very small pieces and the pork tenderloin into bite-sized cubes.

• 2

  Place the pork belly in a cold skillet and turn the heat to medium-high, rendering the fat until crispy.

• 3

  Add the pork tenderloin cubes to the skillet, seasoning with sea salt and black pepper, and sear until browned.

• 4

  Stir in the minced garlic and the white parts of the green onion, sautéing for one minute until fragrant.

• 5

  Add the kimchi and gochujang, stirring frequently for 2 minutes to develop a deep, smoky flavor profile.

• 6

  Push the mixture to one side and pour the egg whites into the empty space, scrambling until firm.

• 7

  Mix in the cooked brown rice and cauliflower rice, tossing to combine all ingredients thoroughly.

• 8

  Drizzle with coconut aminos and stir-fry for another 2 minutes until the rice is slightly toasted.

• 9

  Serve hot in a shallow bowl, garnished with the sliced green onion tops.