Kimchi Pork Bowl
Savory ground pork sautéed with kimchi and spices, served over garlic butter cauliflower rice and topped with a crispy fried egg and fresh scallions.
Ingredients
6 oz ground pork (80/20 or fattier preferred)
½ cup sugar-free kimchi, chopped
2 eggs
1 ½ cups cauliflower rice (fresh or frozen)
1 garlic clove, minced
2 Tbsp butter or tallow (divided)
1 tsp sesame oil (optional, off heat only)
1 scallion, thinly sliced
½ tsp ginger, minced
½ tsp red pepper flakes (optional)
Salt & pepper to taste
1 tsp olive oil (for finishing drizzle – optional)
Macronutrients
(per serving, makes 2)
Protein: 30g
Fat: 40g
Carbs: 6g
Preparation
In a skillet over medium heat, melt 1 Tbsp butter. Add ground pork, breaking it up with a spatula. Cook until mostly browned, then add chopped kimchi, ginger, and red pepper flakes. Sauté 4–5 minutes until pork is fully cooked and kimchi is slightly caramelized.
In another pan, melt 1 Tbsp butter over medium heat. Add minced garlic and cook for 30 seconds. Add cauliflower rice, season with salt and pepper, and sauté 5–7 minutes until soft and lightly golden.
In a clean non-stick or cast iron pan, melt a little butter or ghee. Crack in eggs and fry until edges are crispy and yolks are still runny (or to desired doneness). Season with salt and pepper.
Layer cauliflower rice into a bowl, spoon over the kimchi pork mixture, and top with a fried egg.
Add sliced scallions and a drizzle of olive oil and/or sesame oil (off heat). Serve hot.
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