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 cup Cauliflower rice

0.5 cup Cucumber

1 tsp Sesame seeds

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Slice the pork tenderloin into very thin, bite-sized strips to mimic the texture of pork belly and season with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the gochujang, coconut aminos, minced fresh ginger, minced garlic, and red pepper flakes until smooth.

• 3

  Heat the toasted sesame oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

  Add the pork strips to the hot skillet in a single layer, searing for 2-3 minutes per side until deeply browned and crispy on the edges.

• 5

  Pour the gochujang sauce mixture over the pork and toss continuously for 60 seconds until the glaze is thick, sticky, and fragrant.

• 6

  In a separate non-stick pan, sauté the cauliflower rice over medium heat for 4 minutes until tender yet slightly firm.

• 7

  Transfer the cauliflower rice to a serving bowl and top with the glazed pork strips and sliced cucumbers.

• 8

  Garnish the bowl with toasted sesame seeds and thinly sliced green onions before serving warm.