NUTRITION

SERVINGS

INGREDIENTS

4 oz Pork loin

0.75 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Honey

1 clove Garlic

0.5 tsp Fresh ginger

1.5 cup Cauliflower rice

0.5 cup Kimchi

0.25 cup Cucumber

1 large Egg

1 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

  Prepare the glaze by whisking together the gochujang, tamari, toasted sesame oil, rice vinegar, honey, minced garlic, and grated ginger in a small bowl.

• 2

  Slice the pork loin and pork belly into thin, bite-sized strips about 1/4 inch thick.

• 3

  Heat a large skillet over medium-high heat and add the pork belly strips first, rendering the fat until they begin to crisp and turn golden.

• 4

  Add the pork loin strips to the same skillet and sear until fully cooked and browned on the edges, approximately 4-5 minutes.

• 5

  Pour the gochujang glaze over the pork and toss continuously for 1 minute until the sauce becomes sticky and coats the meat evenly.

• 6

  In a separate small pan, lightly sauté the cauliflower rice for 3-4 minutes until tender, then divide into serving bowls.

• 7

  Wipe out the small pan and fry the egg over medium heat until the whites are set but the yolk is still runny.

• 8

  Assemble the bowls by topping the cauliflower rice with the glazed pork, kimchi, sliced cucumber, and the fried egg.

• 9

  Finish the dish by garnishing with sesame seeds and thinly sliced green onions.