NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Honey

1 tsp Toasted sesame oil

1 cup Cauliflower rice

1 large egg

0.5 cup Kimchi

0.5 cup Cucumber

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the pork tenderloin and pork belly into thin, bite-sized strips.

• 2

  In a small glass bowl, whisk together the gochujang, tamari, honey, and toasted sesame oil to create the glaze.

• 3

  Place a large skillet over medium-high heat and add the pork belly strips, searing until the fat renders and the edges become golden and crispy.

• 4

  Add the pork tenderloin strips to the skillet, season with sea salt and black pepper, and sauté until fully cooked and browned.

• 5

  Pour the gochujang glaze over the pork and toss continuously for 2 minutes until the sauce is thick, sticky, and caramelized.

• 6

  In a separate pan, steam or sauté the cauliflower rice until tender, about 5 minutes.

• 7

  Bring a small pot of water to a boil, lower the egg in gently, and simmer for 6.5 minutes before transferring to an ice bath; peel and slice in half.

• 8

  Build the bowl by layering the cauliflower rice at the bottom, followed by the spicy pork mixture, sliced cucumbers, and kimchi.

• 9

  Top the bowl with the soft-boiled egg halves and a sprinkle of sesame seeds.