NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork loin

0.5 oz Pork belly

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Sesame oil

1 cup Bok choy

0.5 cup Cauliflower rice

1 tsp Ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Slice the pork loin into thin bite-sized strips and dice the pork belly into small cubes.

• 2

  In a small bowl, whisk together the gochujang, coconut aminos, and sesame oil to create the glaze.

• 3

  Place a large skillet over medium-high heat and add the pork belly, cooking until the fat renders and the pieces are golden and crispy.

• 4

  Add the sliced pork loin to the skillet, seasoning with sea salt and black pepper, and sear until cooked through and slightly browned.

• 5

  Stir in the minced ginger and garlic, cooking for 1 minute until fragrant.

• 6

  Add the chopped bok choy and cauliflower rice to the skillet and sauté for 3 minutes until the vegetables are tender-crisp.

• 7

  Pour the gochujang glaze over the pork and vegetables, tossing quickly to coat everything evenly.

• 8

  Transfer the mixture to a bowl and garnish with sesame seeds before serving.