Bulgogi Pork

Bulgogi Pork

Servings:  4

1 lb pork belly

1 small onion, sliced 

3 green onions

1 green chili pepper (optional)

3 tbsp chili garlic sauce

1 tbsp Swerve

2 tsp ginger, minced

2 tsp garlic, minced

2 tsp aminos

2 tsp sesame oil

2 tbsp rice vinegar

1 tsp sesame seeds

2 tbsp olive oil

1 medium head cauliflower, riced

2 tbsp butter

Salt & Pepper to taste

1.   Thinly slice the pork belly in 1/8” slices. Trim any large areas of fat to ensure even cooking.

2.   Prepare vegetables by slicing the onion into thin wedges and the green onions into 2” pieces. Slice the green chili peppers thinly if using.

3.   Prepare the marinade by mixing garlic chili sauce, Swerve, ginger, garlic, green onions, sesame oil, sliced onions, green peppers, aminos, sesame seeds and vinegar.

4.   Place the pork in a large bowl and add marinade, stirring with your hands to ensure even coating of each piece of meat. Work marinade in for 3-5 minutes. Cover and refrigerate for at least 1 hour or overnight.

5.   Place riced cauliflower in a microwave safe bowl and cover with a doubled paper towel. Microwave on high for 2 minutes. Remove paper towel and stir cauliflower. Replace paper towel and microwave for 2 minutes. Repeat process one more time, replacing paper towel if necessary. Add butter and salt and pepper, stirring to combine.

6.   Heat large skillet and olive oil over high heat. Add meat and marinade to skillet and sauté, stirring frequently, until cooked through and surface is turning dark brown.  

7.   Serve over riced cauliflower.

Nutrition: 777 calories; 75g fat; 97mg cholesterol; 252mg sodium; 607 potassium; 5g carb; 3g fiber; 4g sugars; 15g protein.