NUTRITION

SERVINGS

INGREDIENTS

6 oz pork tenderloin

1 tbsp gochujang

1 tsp sesame oil

1 cup cauliflower rice

1 large egg

0.5 cup cucumber

0.25 cup kimchi

1 stalk green onion

0.5 tsp sesame seeds

1 tbsp coconut aminos

0.25 tsp garlic powder

0.25 tsp ginger powder

PREPARATION

• 1

  Slice the pork tenderloin into thin, bite-sized strips to mimic the texture of pork belly.

• 2

  In a small bowl, whisk together the gochujang, coconut aminos, garlic powder, and ginger powder until smooth.

• 3

  Heat the sesame oil in a large non-stick skillet over medium-high heat.

• 4

  Add the pork strips to the skillet in a single layer and sear for 3-4 minutes until golden brown and crispy on the edges.

• 5

  Pour the gochujang sauce mixture over the pork and toss continuously for 1-2 minutes until the sauce becomes thick and sticky.

• 6

  In a separate pan, lightly steam the cauliflower rice until tender, about 3 minutes.

• 7

  Poach or fry the egg in a small pan until the white is fully set but the yolk remains beautifully runny.

• 8

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

• 9

  Place the egg in the center and garnish with thinly sliced green onions and sesame seeds before serving.