NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Sesame oil

1 tsp Ginger

1 clove Garlic

1 cup Bok choy

1 cup Cauliflower rice

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Whisk gochujang, tamari, grated ginger, and minced garlic in a small bowl to create the spicy marinade.

• 2

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

• 3

  Add the cubed pork tenderloin to the skillet, seasoning with sea salt and black pepper, and sear until browned on all sides.

• 4

  Pour the gochujang sauce over the pork, tossing to coat thoroughly until the sauce thickens into a glossy glaze.

• 5

  Push the meat to one side and add the cauliflower rice and chopped bok choy with sesame oil, sautéing until the vegetables are just tender.

• 6

  Divide the cauliflower rice and greens into a bowl, top with the glazed pork and crispy belly, and garnish with fresh green onions.