NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 oz Pork belly

1.5 cup Cauliflower rice

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Sesame oil

0.5 cup Kimchi

0.5 cup Cucumber

1 stalk Green onion

1 tsp Sesame seeds

0.5 tsp Garlic powder

0.5 tsp Fresh ginger

PREPARATION

• 1

  In a small bowl, whisk together the gochujang, coconut aminos, garlic powder, and freshly grated ginger to create the glaze.

• 2

  Place the thinly sliced pork belly in a large skillet over medium-high heat and cook until the fat has rendered and the edges are golden and crispy.

• 3

  Add the cubed pork tenderloin to the same skillet, searing it in the rendered pork fat until browned on all sides and cooked through.

• 4

  Pour the gochujang sauce mixture over the pork and toss continuously for 2 minutes until the sauce reduces into a sticky, vibrant glaze.

• 5

  In a separate pan, lightly sauté the cauliflower rice for 3-5 minutes until tender, then stir in the sesame oil for aroma.

• 6

  Divide the cauliflower rice into a bowl and top with the glazed pork mixture.

• 7

  Finish the bowl by adding the kimchi and sliced cucumbers, then garnish with chopped green onions and sesame seeds.