NUTRITION

SERVINGS

INGREDIENTS

4 oz Pork tenderloin

1.5 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 cup Cauliflower rice

1 tsp Sesame seeds

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cut the pork tenderloin and pork belly into 1-inch cubes.

• 2

  In a small bowl, whisk together the gochujang, tamari, honey, toasted sesame oil, grated ginger, and minced garlic.

• 3

  Toss the pork cubes with half of the gochujang glaze, sea salt, and black pepper.

• 4

  Thread the pork onto skewers, alternating between tenderloin and pork belly pieces.

• 5

  Grill the skewers over medium-high heat for 3-4 minutes per side, brushing with the remaining glaze until cooked through.

• 6

  Sauté the cauliflower rice in a pan until tender and lightly seasoned.

• 7

  Serve the skewers over the cauliflower rice and garnish with sesame seeds and sliced green onions.