NUTRITION

SERVINGS

INGREDIENTS

4 oz ground pork

0.25 oz pork belly

1 tbsp gochujang

1 tbsp coconut aminos

1 cup cauliflower rice

0.5 cup edamame

0.5 cup cucumber

1 tsp fresh ginger

1 clove garlic

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp rice vinegar

PREPARATION

• 1

  Place the diced pork belly in a cold skillet and turn the heat to medium, rendering the fat until the bits are golden and crispy.

• 2

  Add the ground pork to the skillet, seasoning with sea salt and black pepper, and cook until browned and crumbled.

• 3

  Stir in the minced garlic and grated ginger, sautéing for one minute until the aroma fills the kitchen.

• 4

  Whisk together the gochujang, coconut aminos, and rice vinegar in a small bowl, then pour the mixture over the pork.

• 5

  Toss the pork in the sauce for 2 minutes until it becomes thick, glossy, and fully coated.

• 6

  In a separate pan, lightly steam the cauliflower rice and edamame until tender but still holding a slight bite.

• 7

  Divide the cauliflower rice into bowls, top with the spicy pork mixture, fresh cucumber slices, and sliced green onions.