Ingredients
Method
- Rinse and dry pork belly according to package directions. Cut into small cubes.
- Heat avocado oil in a large, non-stick pan over medium heat. Add pork belly and brown on all sides until crispy.
- Remove pork belly from pan and set aside on a paper towel to drain fat. Reserve some fat from the pan.
- Using half of the fat from the pan, add cauliflower rice and sugar snap peas and saute cauliflower rice for 5-7 minutes until veggies are softened.
- Toss the pork belly in the teriyaki sauce, then top the "rice" with the pork belly, sesame seeds, and chili flakes.
Nutrition
Serving: 1cupCalories: 347kcalCarbohydrates: 9gProtein: 15gFat: 23gSaturated Fat: 1gSodium: 9mgPotassium: 49mgFiber: 3gSugar: 1gVitamin A: 415IUVitamin C: 15mgCalcium: 20mgIron: 1mg
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