NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Lean pork loin

1 tbsp Gochujang paste

1 tbsp Tamari

1 tsp Toasted sesame oil

1.5 cup Cauliflower rice

0.5 cup Cucumber

0.25 cup Kimchi

1 tsp Garlic

1 tsp Ginger

1 tsp Rice vinegar

1 tsp Sesame seeds

0.25 tsp Sea salt

PREPARATION

• 1

  Slice the lean pork loin into very thin, bite-sized strips to mimic the texture of traditional pork belly.

• 2

  In a small mixing bowl, whisk together the gochujang paste, tamari, rice vinegar, minced garlic, and grated ginger until smooth.

• 3

  Heat the toasted sesame oil in a large non-stick skillet over medium-high heat.

• 4

  Add the pork strips to the skillet in a single layer and sear for 3-4 minutes until golden brown and crispy on the edges.

• 5

  Pour the gochujang sauce mixture over the pork and toss continuously for 1-2 minutes until the sauce reduces into a thick, sticky glaze.

• 6

  In a separate pan, steam or lightly sauté the cauliflower rice with a pinch of sea salt for 3 minutes until just tender.

• 7

  Divide the cauliflower rice into a bowl and top with the glazed pork strips.

• 8

  Add the sliced cucumber and kimchi to the bowl for crunch and acidity.

• 9

  Garnish the entire dish with sesame seeds and serve immediately.