NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork tenderloin

0.5 oz Pork belly

0.5 cup Cooked jasmine rice

0.5 cup Cabbage kimchi

1 large Egg

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Gochujang

2 stalk Scallions

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the pork tenderloin and pork belly into small, bite-sized pieces.

• 2

  Place a large skillet or wok over medium-high heat and add the pork belly, cooking until the fat renders and the edges become crispy.

• 3

  Add the pork tenderloin to the pan, seasoning with sea salt and black pepper, and sauté until cooked through and lightly browned.

• 4

  Stir in the minced garlic and the white parts of the sliced scallions, cooking for 1 minute until fragrant.

• 5

  Add the chopped kimchi and sauté for 2 minutes to allow the flavors to meld and the edges to caramelize.

• 6

  Incorporate the chilled jasmine rice, breaking up any clumps, and stir-fry for 3 minutes until the rice is hot and slightly toasted.

• 7

  Whisk together the tamari, gochujang, and toasted sesame oil in a small bowl, then pour over the rice and toss to coat evenly.

• 8

  Create a well in the center of the rice and crack the egg into it, scrambling until just firm before mixing it into the rest of the dish.

• 9

  Garnish the final dish with the green scallion tops and serve immediately.