NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Pork tenderloin

1 oz Pork belly

0.5 cup Cooked brown rice

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Rice vinegar

0.5 cup Cucumber

0.25 cup Kimchi

1 medium Green onion

0.25 tsp Garlic powder

0.25 tsp Ginger powder

0.5 tsp Sesame seeds

PREPARATION

• 1

  Dice the pork tenderloin and pork belly into small, uniform 1-inch cubes.

• 2

  Season the pork pieces evenly with the garlic powder and ginger powder.

• 3

  Place the pork belly in a cold non-stick skillet and turn the heat to medium-high to render the natural fats.

• 4

  Once the belly fat begins to sizzle and melt, add the pork tenderloin cubes to the skillet.

• 5

  Sear the pork for 6-8 minutes, tossing occasionally, until all sides are golden brown and crispy.

• 6

  In a small bowl, whisk together the gochujang, coconut aminos, and rice vinegar to create a smooth glaze.

• 7

  Pour the gochujang glaze over the pork and toss for 1 minute until the sauce is thick, sticky, and coats every piece.

• 8

  Place the warm cooked brown rice in the base of a bowl.

• 9

  Top the rice with the glazed pork, sliced cucumber, and kimchi.

• 10

  Garnish the bowl with thinly sliced green onion and sesame seeds before serving.