NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

0.5 oz Pork belly

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 cup Cauliflower rice

2 cup Baby spinach

1 tsp Sesame seeds

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Prepare the proteins by cutting the pork tenderloin into 1-inch cubes and finely dicing the pork belly into small bits.

• 2

  Place the pork belly bits in a cold skillet and turn the heat to medium-high, cooking until the fat renders and the bits become golden and crispy.

• 3

  Add the cubed pork tenderloin to the skillet, seasoning with sea salt and black pepper, and sear until all sides are browned and cooked through.

• 4

  Stir in the minced garlic and grated fresh ginger, sautéing for 60 seconds until highly fragrant.

• 5

  In a small bowl, whisk together the gochujang, coconut aminos, and toasted sesame oil, then pour the mixture over the pork to glaze it evenly.

• 6

  Add the cauliflower rice and baby spinach directly to the skillet, tossing constantly for 2-3 minutes until the spinach is wilted and the cauliflower is tender.

• 7

  Transfer the mixture to a bowl and garnish with thinly sliced green onions and toasted sesame seeds before serving.