NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork tenderloin

1 oz Pork belly

1 large Egg

1.5 cups Cauliflower rice

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Sesame oil

1 tsp Rice vinegar

0.25 tsp Garlic powder

0.25 tsp Ginger powder

1 stalk Green onion

0.5 tsp Sesame seeds

1 cup Baby spinach

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg into the water, and simmer for 7 minutes before transferring to an ice bath.

• 2

  In a large skillet over medium-high heat, cook the diced pork belly until the fat renders and the edges become golden and crispy.

• 3

  Add the thinly sliced pork tenderloin to the skillet, seasoning with garlic powder and ginger powder, and sear until cooked through.

• 4

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

• 5

  Pour the glaze over the meat in the skillet, tossing well to coat every piece until the sauce thickens slightly.

• 6

  Remove the meat from the pan and quickly sauté the cauliflower rice and baby spinach in the remaining juices until the greens are wilted.

• 7

  Peel the soft-boiled egg and slice it in half.

• 8

  Assemble the bowl by layering the cauliflower rice and spinach, topping with the spicy pork mixture, the egg, sliced green onions, and sesame seeds.