NUTRITION

SERVINGS

INGREDIENTS

5 oz pork tenderloin

0.5 oz pork belly

1 tbsp gochujang

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp rice vinegar

1 tsp garlic

1 tsp ginger

1 cup cauliflower rice

0.5 cup kimchi

0.5 cup cucumber

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the gochujang, tamari, toasted sesame oil, rice vinegar, minced garlic, and grated ginger to create the spicy glaze.

• 2

  Heat a large non-stick skillet over medium-high heat and add the finely diced pork belly, cooking until the fat renders and the bits become golden and crispy.

• 3

  Add the cubed pork tenderloin to the skillet with the pork belly, seasoning with sea salt and black pepper, and sear for 5-6 minutes until cooked through.

• 4

  Pour the gochujang glaze over the pork mixture and toss for 1 minute until the sauce is bubbly and has thickened to coat the meat.

• 5

  In a separate pan or microwave-safe bowl, lightly steam the cauliflower rice until tender but still holding its shape.

• 6

  Divide the cauliflower rice into a bowl and top with the glazed pork, tangy kimchi, and sliced cucumbers.

• 7

  Garnish the bowl with thinly sliced green onions and serve immediately while hot.