NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Sesame oil

1 tsp Honey

1 clove Garlic

0.5 tsp Fresh ginger

1 cup Cauliflower rice

0.5 cup Cucumber

1 tsp Rice vinegar

1 tsp Sesame seeds

1 whole Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the pork tenderloin dry and cut into one-inch cubes to resemble traditional pork belly portions.

• 2

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

• 3

  Toss the pork cubes in half of the gochujang marinade and let them marinate for at least ten minutes.

• 4

  Thread the marinated pork cubes onto skewers, leaving a small space between each piece for even cooking.

• 5

  Preheat a grill pan or outdoor grill to medium-high heat and ensure the surface is very hot.

• 6

  Grill the skewers for three to four minutes per side, brushing with the remaining marinade until charred and caramelized.

• 7

  Sauté the cauliflower rice in a non-stick pan with a pinch of sea salt until tender and slightly golden.

• 8

  Toss the sliced cucumbers with rice vinegar and a pinch of salt to create a quick, cooling pickle.

• 9

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