NUTRITION

SERVINGS

INGREDIENTS

4 oz pork tenderloin

1 oz pork belly

1 large egg

1 cup cauliflower rice

1 tbsp gochujang

1 tbsp tamari

1 tsp sesame oil

1 tsp rice vinegar

0.5 cup cucumber

0.25 cup kimchi

1 tsp sesame seeds

1 stalk green onion

0.25 tsp garlic powder

0.25 tsp ginger powder

PREPARATION

• 1

  In a small bowl, whisk together the gochujang, tamari, rice vinegar, garlic powder, and ginger powder to create the glaze.

• 2

  Place the diced pork belly in a cold skillet and turn the heat to medium-high, rendering the fat until the pieces are golden and crispy.

• 3

  Add the cubed pork tenderloin to the same skillet, searing for 4-5 minutes until cooked through and slightly charred.

• 4

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

• 5

  In a separate pan, sauté the cauliflower rice with sesame oil for 3-4 minutes until tender but not mushy.

• 6

  Wipe the pan and fry the egg to your preference, ideally leaving the yolk slightly runny.

• 7

  Assemble the bowl by layering the cauliflower rice, the glazed pork, sliced cucumber, and kimchi.

• 8

  Garnish with sliced green onions and toasted sesame seeds before serving.