NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 oz Pork belly

0.75 tbsp Gochujang

1 tbsp Coconut aminos

0.5 tsp Toasted sesame oil

1 tsp Grated ginger

1 clove Garlic

1 cup Cauliflower rice

0.25 cup Sliced green onions

0.25 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Soak four wooden skewers in water for at least 20 minutes to prevent burning.

• 2

  Cut the pork tenderloin and pork belly into uniform 1-inch cubes and place them in a medium glass bowl.

• 3

  In a small jar, whisk together the gochujang, coconut aminos, toasted sesame oil, grated ginger, and minced garlic until smooth.

• 4

  Pour the marinade over the pork, tossing well to ensure every piece is coated, and let it marinate for 15 minutes.

• 5

  Thread the pork onto the skewers, alternating between the lean tenderloin and the rich pork belly pieces.

• 6

  Preheat a grill pan or outdoor grill to medium-high heat and lightly grease with a touch of oil.

• 7

  Grill the skewers for 3-4 minutes per side, or until the pork is cooked through and the edges have a dark, caramelized char.

• 8

  While the pork rests, quickly sauté the cauliflower rice in a non-stick skillet with a pinch of sea salt and black pepper until tender.

• 9

  Serve the skewers over the cauliflower rice, garnished with fresh green onions and toasted sesame seeds.