500g pork fillet,
15ml (1T) brown sugar
2 garlic cloves, minced
3cm fresh ginger, grated
30ml (2T) light sodium soy sauce
60ml (4T) vegetable oil
salt and pepper to taste
1 large cauliflower, grated into rice then steamed
2 medium carrots, julienned
1 bunch of spinach, blanched
4 small spring onions, sliced
4 small radishes, thinly sliced
5ml (1t) toasted sesame seeds
- Place the pork in the freezer for 30 minutes, until firm around the edges. This will make it easier to slice. Thinly slice the meat. Try to keep the slices the same size so they cook evenly.
- Combine the sugar, garlic, ginger, soy sauce and oil in a bowl. Set aside.
- Transfer the pork to a bowl or a resealable plastic bag. Add the sauce and gently shake until the meat is covered. Put it in the fridge for 30 minutes or up to 2 hours.
- Heat 15ml (1T) oil in a large pan over medium high heat. You don’t want to overcrowd the pan, so cook the pork in batches. Cook the pork undisturbed for 1-2 minutes or until dark brown underneath. Cook on the other side for 1-2 minutes. Season with salt and pepper.
- To build your bowl, add a generous amount of cauliflower rice, the pork, carrots, spinach, spring onions and radishes. Sprinkle the sesame seeds over.