NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 oz Pork belly

0.5 cup Edamame

1 cup Cauliflower rice

0.5 cup Cucumber

0.25 cup Radishes

2 tbsp Coconut aminos

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

2 tbsp Green onions

1 tsp Sesame seeds

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cube the pork tenderloin and pork belly into small, bite-sized pieces and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, sesame oil, grated fresh ginger, and minced garlic to create the glaze.

• 3

  Heat a large non-stick skillet over medium-high heat and add the pork belly first, rendering the fat until it begins to crisp.

• 4

  Add the pork tenderloin to the skillet and sear all sides until the pork is golden brown and cooked through.

• 5

  Pour half of the ginger-soy glaze over the pork during the last minute of cooking, tossing well to coat and caramelize.

• 6

  Steam the cauliflower rice in a separate pan or microwave until tender, then divide it into serving bowls.

• 7

  Top the cauliflower rice with the glazed pork, shelled edamame, sliced cucumber, and sliced radishes.

• 8

  Drizzle the remaining glaze over the bowl and garnish with sliced green onions and sesame seeds before serving.