Gochujang-Glazed Pork Belly with Quick-Pickled Napa Cabbage and Scallions

In a non-stick skillet over medium-high heat, sear the pork belly bites until they are deeply caramelized and the fat has rendered, approximately 4–5 minutes.

Add the power blend of vegetables to the pan. Sauté for 3 minutes until the kale is wilted and the cabbage retains a slight crunch.

Lower the heat to medium. Stir in the gochujang sauce and 1 tablespoon of water to create a glossy glaze, tossing until the pork and vegetables are evenly coated and fragrant.

Fold in the hot pickled Napa cabbage at the very last second, just to warm it through, preserving its sharp acidity.

Plate the mixture into a shallow bowl. Garnish generously with sliced scallions and serve immediately while the pork is sizzling.