NUTRITION

SERVINGS

INGREDIENTS

4 oz pork loin

0.5 oz pork belly

1 tbsp gochujang

1 tbsp coconut aminos

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

2 cup cauliflower rice

1 large egg

0.25 cup cucumber

1 tsp sesame seeds

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, gently lower the egg in, and cook for 6 and a half minutes before transferring to an ice bath for a perfect jammy yolk.

• 2

  In a small bowl, whisk together the gochujang, coconut aminos, minced garlic, and grated ginger to create a clean, spicy glaze.

• 3

  Dice the pork loin into bite-sized cubes and thinly slice the pork belly; season both with sea salt and black pepper.

• 4

  Heat a skillet over medium-high heat with sesame oil and sear the pork belly until the fat renders and edges are crispy.

• 5

  Add the pork loin cubes to the skillet and cook until browned on all sides, then pour in the gochujang glaze and toss to coat until sticky and caramelized.

• 6

  In a separate pan, lightly sauté the cauliflower rice for 3-5 minutes until tender but not mushy.

• 7

  Assemble the bowl by placing the cauliflower rice at the base, topping with the spicy pork mixture, sliced cucumber, and the halved soft-boiled egg.

• 8

  Garnish with thinly sliced green onions and toasted sesame seeds for a final crunch.