NUTRITION

SERVINGS

INGREDIENTS

4 oz pork tenderloin

1 oz pork belly

1 tsp toasted sesame oil

1 tbsp gochujang paste

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

2 cups cauliflower rice

0.25 cup kimchi

1 large egg

1 stalk green onion

0.5 tsp sesame seeds

0.5 cup cucumber

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Soft-boil the egg in boiling water for 6.5 minutes, then transfer to an ice bath, peel, and slice in half.

• 2

  In a small bowl, whisk together the gochujang paste, coconut aminos, minced garlic, and grated ginger.

• 3

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

• 4

  Season the cubed pork tenderloin and pork belly with sea salt and black pepper, then sear in the skillet until crispy and cooked through.

• 5

  Pour the gochujang sauce over the meat and toss for 1-2 minutes until the pork is coated in a sticky, spicy glaze.

• 6

  Remove the meat from the pan and add the cauliflower rice, sautéing for 3 minutes until tender and slightly toasted.

• 7

  Assemble the bowl by placing the cauliflower rice at the base and topping with the glazed pork, cucumber slices, kimchi, and the jammy egg.

• 8

  Garnish with thinly sliced green onions and sesame seeds before serving.