NUTRITION

SERVINGS

INGREDIENTS

5 oz pork tenderloin

0.5 oz pork belly

0.5 cup cooked brown rice

1 tbsp gochujang

1 tbsp tamari

1 tsp toasted sesame oil

1 cup cucumber

1 tsp rice vinegar

0.25 tsp garlic powder

0.25 tsp ginger powder

1 stalk green onion

0.13 tsp sea salt

PREPARATION

• 1

  Thinly slice the cucumber and toss in a small bowl with the rice vinegar and sea salt; set aside to quick-pickle.

• 2

  In a large skillet over medium-high heat, add the diced pork belly and cook until the fat renders and the bits become golden and crispy.

• 3

  Add the cubed pork tenderloin to the skillet, seasoning with garlic powder and ginger powder, and sear until cooked through and lightly browned.

• 4

  In a small jar, whisk together the gochujang, tamari, and toasted sesame oil until smooth.

• 5

  Pour the gochujang sauce over the pork in the skillet, tossing for 1 minute until the meat is thoroughly glazed and fragrant.

• 6

  Arrange the cooked brown rice in a bowl, top with the spicy pork mixture and pickled cucumbers, and garnish with sliced green onion.