NUTRITION

SERVINGS

INGREDIENTS

1 oz Pork belly

6 oz Pork tenderloin

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 clove Garlic

0.5 tsp Fresh ginger

1.5 cups Cauliflower rice

1 large Egg

1 stalk Green onion

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the gochujang, coconut aminos, rice vinegar, minced garlic, and grated ginger until smooth.

• 2

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

• 3

  Increase the heat to medium-high and add the sliced pork tenderloin to the skillet, searing for 4-5 minutes until browned and cooked through.

• 4

  Pour the gochujang sauce over the pork and toss continuously for 1 minute until the sauce thickens into a glossy, spicy glaze.

• 5

  In a separate pan, sauté the cauliflower rice with toasted sesame oil, sea salt, and black pepper for 3-4 minutes until tender yet firm.

• 6

  Soft-boil the egg by simmering in water for 6.5 minutes, then immediately transfer to an ice bath before peeling and halving.

• 7

  Divide the cauliflower rice into bowls, top with the glazed pork mixture, add the egg halves, and garnish with sliced green onions and sesame seeds.