NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork loin

1 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Sesame oil

0.5 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

1 cup Cauliflower rice

1 cup Baby bok choy

0.25 cup Kimchi

1 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

  Slice the pork loin into very thin strips and finely dice the pork belly.

• 2

  In a small bowl, whisk together the gochujang, tamari, honey, grated ginger, and minced garlic to create the glaze.

• 3

  Heat a large skillet over medium-high heat and add the pork belly, cooking until the fat renders and the pieces are golden and crispy.

• 4

  Add the pork loin strips to the skillet and sear for 2-3 minutes until browned and cooked through.

• 5

  Pour the gochujang glaze into the pan, tossing the pork constantly for 1 minute until the sauce thickens and caramelizes onto the meat.

• 6

  Remove the pork from the pan and set aside; add the sesame oil, cauliflower rice, and chopped bok choy to the same skillet.

• 7

  Sauté the vegetables for 3 minutes until the bok choy is tender-crisp and the cauliflower rice is heated through.

• 8

  Assemble the bowl by layering the cauliflower rice and bok choy, topping with the glazed pork, kimchi, sliced green onions, and sesame seeds.