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

1.5 cups Cauliflower rice

0.5 cup Cucumber

0.25 cup Kimchi

1 tsp Sesame seeds

1 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the gochujang, coconut aminos, toasted sesame oil, minced ginger, and minced garlic.

• 3

  Heat avocado oil in a large skillet over medium-high heat until shimmering.

• 4

  Add the pork strips to the skillet and sear for 3-4 minutes until golden brown and cooked through.

• 5

  Pour the gochujang sauce mixture over the pork and toss for 1 minute until the sauce reduces into a glossy glaze.

• 6

  In a separate pan, sauté the cauliflower rice with sea salt and black pepper for 5 minutes until tender and fluffy.

• 7

  Assemble the bowls by layering the cauliflower rice, glazed pork, sliced cucumbers, and kimchi, then garnish with sesame seeds.