NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang paste

1 tbsp Tamari

1 tsp Sesame oil

1 tsp Rice vinegar

1 clove Garlic

0.5 tsp Fresh ginger

1 cup Bok choy

1 cup Cauliflower rice

0.25 cup Kimchi

1 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

  Whisk the gochujang paste, tamari, rice vinegar, minced garlic, and grated ginger in a small bowl until the glaze is smooth.

• 2

  Dice the pork belly into small cubes and slice the pork tenderloin into thin strips to ensure even cooking.

• 3

  Heat the sesame oil in a large skillet over medium-high heat until it begins to shimmer.

• 4

  Add the pork belly to the skillet first, sautéing until the fat renders and the edges become golden and crispy.

• 5

  Add the pork tenderloin strips to the pan, searing them in the rendered fat for 3-4 minutes until fully cooked.

• 6

  Pour the gochujang glaze over the meat and toss for 1 minute until the sauce reduces into a thick, sticky coating.

• 7

  Steam the cauliflower rice and lightly sauté the chopped bok choy in a separate pan until tender-crisp.

• 8

  Divide the cauliflower rice into bowls, top with the spicy pork mixture and kimchi, then garnish with sesame seeds and sliced green onions.