NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang paste

1 tbsp Tamari

1 tsp Rice vinegar

0.5 tsp Toasted sesame oil

1.5 cup Cauliflower rice

0.5 cup English cucumber

2 tbsp Kimchi

1 stalk Green onion

0.5 tsp White sesame seeds

1 clove Garlic

0.25 tsp Fresh ginger

PREPARATION

• 1

  In a small bowl, whisk together the gochujang paste, tamari, rice vinegar, minced garlic, and grated ginger to create the glaze.

• 2

  Place the diced pork belly in a cold skillet, then turn the heat to medium and cook until the fat renders and the pieces are golden and crispy.

• 3

  Remove the crispy pork belly with a slotted spoon, leaving the rendered fat in the pan, and add the thinly sliced pork tenderloin.

• 4

  Sear the tenderloin for 2-3 minutes per side until cooked through, then pour in the gochujang glaze and toss until the meat is sticky and well-coated.

• 5

  In a separate pan, sauté the cauliflower rice with the toasted sesame oil for 4-5 minutes until tender and slightly toasted.

• 6

  Divide the cauliflower rice into a bowl and top with the glazed tenderloin, crispy pork belly, sliced cucumber, and kimchi.

• 7

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