NUTRITION

SERVINGS

INGREDIENTS

6 oz pork tenderloin

1 oz pork belly

1 tbsp gochujang paste

1 tbsp coconut aminos

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

2 cup cauliflower rice

0.25 cup kimchi

0.5 cup cucumber

1 tsp rice vinegar

0.5 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

  Slice the pork tenderloin and pork belly into small, bite-sized cubes to ensure even cooking and caramelization.

• 2

  In a small mixing bowl, whisk together the gochujang paste, coconut aminos, minced fresh ginger, and minced garlic.

• 3

  Toss the pork cubes in half of the gochujang mixture and let them marinate for at least 10 minutes.

• 4

  Heat the sesame oil in a large skillet or wok over medium-high heat.

• 5

  Add the pork belly cubes first, cooking for 3-4 minutes until the fat renders and the edges become crispy.

• 6

  Add the pork tenderloin to the skillet and sear for another 5-6 minutes until all the pork is cooked through and deeply browned.

• 7

  While the meat is cooking, thinly slice the cucumber and toss with rice vinegar in a small bowl to lightly pickle.

• 8

  Steam or lightly sauté the cauliflower rice in a separate pan until tender and hot.

• 9

  Assemble the bowls by placing a base of cauliflower rice at the bottom, followed by the spicy pork, kimchi, and pickled cucumbers.

• 10

  Drizzle the remaining gochujang sauce over the top and garnish with sliced green onions and sesame seeds.