NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork tenderloin

1 oz Pork belly

1 large Egg

1 cup Cauliflower rice

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Sesame oil

1 tsp Ginger

1 clove Garlic

1 cup Baby bok choy

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Green onion

0.5 tsp Sesame seeds

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg into the water, and simmer for 6.5 minutes before transferring to an ice bath.

• 2

  Place the diced pork belly in a cold skillet over medium heat and cook until the fat renders and the pieces become golden and crispy.

• 3

  Increase the heat to medium-high, add the cubed pork tenderloin to the skillet, and season with sea salt and black pepper.

• 4

  Sauté the pork until browned on all sides, then stir in the minced garlic, grated ginger, and chopped baby bok choy.

• 5

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

• 6

  Pour the glaze over the pork and vegetables, add the cauliflower rice, and toss everything together for 2-3 minutes until heated through.

• 7

  Peel the soft-boiled egg, slice it in half, and serve the pork bowl topped with the egg, sliced green onions, and sesame seeds.