NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork loin

0.5 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Rice vinegar

1 tsp Toasted sesame oil

1 tsp Grated ginger

1 clove Garlic

0.25 cup Cooked brown rice

1 cup Cauliflower rice

0.5 cup Kimchi

1 cup Baby spinach

1 stalk Green onion

1 tsp Sesame seeds

PREPARATION

• 1

  Slice the pork loin and pork belly into very thin, bite-sized strips.

• 2

  In a small bowl, whisk together the gochujang, tamari, rice vinegar, toasted sesame oil, grated ginger, and minced garlic.

• 3

  Heat a large skillet over medium-high heat and add the pork belly first, rendering the fat until it begins to crisp.

• 4

  Add the pork loin to the skillet and sear until browned and cooked through.

• 5

  Pour the gochujang sauce mixture over the meat and toss for 1 minute until the sauce is thick and glossy.

• 6

  In a separate pan or microwave, steam the cauliflower rice and warm the cooked brown rice, then mix them together to create a high-volume base.

• 7

  Place the fresh baby spinach in the bottom of a bowl, top with the rice mixture, the glazed pork, and the tangy kimchi.

• 8

  Garnish with sliced green onions and sesame seeds before serving for a dangerous kick of flavor.