NUTRITION

SERVINGS

INGREDIENTS

5 oz pork loin

0.25 oz pork belly

0.5 tbsp gochujang

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1.5 cups cauliflower rice

0.5 cup kimchi

1 large egg

0.5 tsp sesame seeds

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Cut the pork loin and pork belly into bite-sized cubes and season with sea salt and black pepper.

• 3

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

• 4

  Add the pork cubes to the skillet and sear until the pork belly is crispy and the loin is golden brown and cooked through, approximately 6-8 minutes.

• 5

  Reduce heat to low, pour the gochujang sauce over the pork, and toss for 1 minute until the meat is coated in a sticky glaze.

• 6

  In a separate non-stick pan, lightly sauté the cauliflower rice for 3-5 minutes until tender but not mushy.

• 7

  Bring a small pot of water to a boil, carefully lower the egg into the water, and simmer for 6.5 minutes. Immediately transfer the egg to an ice bath, peel, and slice in half.

• 8

  Assemble the bowl by placing the cauliflower rice at the base, topped with the glazed pork, kimchi, and the soft-boiled egg.

• 9

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