NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 tbsp Gochujang paste

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Toasted sesame oil

1 clove Garlic

1 tsp Fresh ginger

1 cup Cauliflower rice

1 cup Cucumber

0.5 cup Carrots

1 tbsp Rice vinegar

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the pork tenderloin into small, half-inch cubes to mimic the texture of pork belly.

• 2

  In a small mixing bowl, whisk together the gochujang paste, coconut aminos, honey, minced garlic, and grated ginger.

• 3

  Thinly slice the cucumber and shred the carrots, then toss them in a bowl with rice vinegar and sea salt to quick-pickle.

• 4

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

• 5

  Add the pork cubes to the skillet and sear until golden brown and crispy on all sides, approximately 5 to 6 minutes.

• 6

  Pour the gochujang glaze over the pork and toss continuously for 2 minutes until the sauce thickens into a sticky coating.

• 7

  In a separate pan, lightly sauté the cauliflower rice for 3 to 4 minutes until tender but not mushy.

• 8

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

• 9

  Garnish with sesame seeds and black pepper before serving immediately.