This healthy Korean-inspired dish features spicy pork on a bed of cauliflower rice.
The ingredient of Spicy Korean pork bowl
- 2 teaspoons gochujang paste
- 1 tablespoon soy sauce, plus extra, to serve
- 2 teaspoons mirin
- 1 garlic clove, crushed
- 500g lean pork fillet, fat trimmed
- 2 tablespoons rice wine vinegar
- 1 teaspoon caster sugar
- 1 carrot, cut into noodles using a spiraliser
- 1 red capsicum, deseeded, thinly sliced
- 4 large radishes, thinly sliced
- 1 cucumber, cut into noodles using a spiraliser
- 1 small head cauliflower, broken into florets
- 2 teaspoons sesame oil
- 80g baby spinach, to serve
- Lime cheeks, to serve
- 1 teaspoon sesame seeds, toasted, to serve
The instruction how to make Spicy Korean pork bowl
- Combine gochujang paste, soy, mirin and garlic in a shallow dish. Add pork and turn to coat. Cover and set aside for 20 minutes.
- Preheat oven to 180C/160C fan forced. Line a baking tray. Place a wire rack in tray. Heat a large frying pan over high heat. Cook pork for 1-2 minutes each side, until browned. Place on rack. Brush with remaining marinade. Roast for 12-15 minutes or until cooked to your liking. Transfer to a plate. Cover.
- Combine rice vinegar, sugar and a pinch of salt in a bowl. Add the carrot, capsicum, radish and cucumber. Set aside for 5 minutes.
- Process the cauliflower in a food processor until mixture resembles rice. Microwave until just tender. Drain. Toss with sesame oil.
- Serve sliced pork with cauliflower rice, drained pickles, spinach and lime. Sprinkle with sesame seeds. Drizzle with extra soy.
Nutritions of Spicy Korean pork bowlcalories: 260.749 calories
calories: 6 grams fat
calories: 1 grams saturated fat
calories: 13 grams carbohydrates
calories: 34 grams protein