NUTRITION

SERVINGS

INGREDIENTS

6 oz pork tenderloin

1 tbsp gochujang

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 cup cooked brown rice

1 cup cauliflower rice

0.25 cup kimchi

0.5 cup cucumber

1 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

  Slice the pork tenderloin into very thin, bite-sized strips to mimic the texture of pork belly.

• 2

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

• 3

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

• 4

  Add the pork strips to the skillet in a single layer and sear until golden brown and fully cooked through.

• 5

  Pour the gochujang sauce mixture over the pork and toss continuously for 1 to 2 minutes until the sauce becomes thick and sticky.

• 6

  In a separate pan or microwave-safe dish, steam the cauliflower rice until tender, then fold in the cooked brown rice to create a high-volume base.

• 7

  Divide the rice blend into a bowl and top with the glazed pork strips, kimchi, and sliced cucumbers.

• 8

  Garnish the bowl with sesame seeds and thinly sliced green onions before serving.