NUTRITION

SERVINGS

INGREDIENTS

6 oz Extra lean ground pork

0.5 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

2 cups Cauliflower rice

0.5 cup Cucumber

1 tbsp Rice vinegar

1 stalk Green onion

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, toss the sliced cucumbers with rice vinegar and a pinch of sea salt; set aside to quick-pickle.

• 2

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

• 3

  Add the lean ground pork to the skillet with the pork belly, breaking it up with a spatula and cooking until browned and cooked through.

• 4

  Stir in the minced garlic, grated ginger, gochujang, and tamari, coating the meat thoroughly until the sauce becomes sticky and fragrant.

• 5

  In a separate pan, lightly sauté the cauliflower rice with a splash of water or tamari for 3 to 5 minutes until tender but not mushy.

• 6

  Divide the cauliflower rice into bowls and top with the spicy pork mixture.

• 7

  Garnish with the pickled cucumbers, sliced green onions, and a sprinkle of sesame seeds before serving.