NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 cup Cauliflower rice

0.5 cup Cucumber

1 tbsp Rice vinegar

1 clove Garlic

1 tsp Fresh ginger

1 whole Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the pork belly into thin strips and cube the pork tenderloin into bite-sized pieces.

• 2

  In a small bowl, whisk together the gochujang, coconut aminos, and sesame oil to create the glaze.

• 3

  Place the pork belly in a cold skillet over medium heat, allowing the fat to render until the strips are golden and crispy.

• 4

  Increase the heat to medium-high and add the pork tenderloin to the skillet, searing until browned on all sides.

• 5

  Stir in the minced garlic and grated ginger, cooking for one minute until fragrant.

• 6

  Pour the gochujang glaze over the meat and toss to coat, simmering for 2-3 minutes until the sauce thickens and clings to the pork.

• 7

  In a separate pan, lightly sauté the cauliflower rice with sea salt and black pepper until tender.

• 8

  Toss the sliced cucumbers with rice vinegar in a small bowl for a quick pickle.

• 9

  Assemble the bowl by layering the cauliflower rice, the glazed pork mixture, and the pickled cucumbers.

• 10

  Garnish with thinly sliced green onions before serving.