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Korean Keto Loco Moco

Course Breakfast
Servings 4 people


For the Pork

  • 1/2 lb boneless pork cubed
  • 1 tbsp Chinese 5 Spice
  • 1 tsp sesame oil
  • 1 tbsp avocado oil

For the "Rice"

  • 1 cup cauliflower riced
  • 1 tbsp avocado oil
  • 1 tsp rice vinegar

For the Gravy

  • 2 tbsp gochujong sauce
  • 1/8 tsp zanthan gum
  • 1/2 cup beef broth
  • 1 tbsp butter
  • 1 tsp sesame oil

Additional Ingredients

  • eggs (one per serving)
  • 1 scallion sliced
  • 1 sprig cilantro for garnish


For the Pork

  • Cut the pork into 1 inch cubes. You can use pork loin or chops. Place in small bowl. Toss the pork in sesame oil. Add Chinese 5 Spice seasoning and mix well until all pieces are coated. Heat up a nonstick skillet over medium heat. Add avocado oil and allow to warm up for a minute. Add pork to skillet and saute, stirring occasionally, for about 8 minutes or until it is mostly cooked through. Remove from heat and keep warm.

For the "Rice"

  • Heat nonstick skillet over medium heat. Add avocado oil and allow to warm up for a minute. Add cauliflower rice and cook for 8-10 minutes, stirring frequently. Allow most of the moisture to release while cooking. Turn off the heat and remove from the burner. Add the rice vinegar and stir well.

For the Gravy

  • Add butter and sesame oil to a small sauce pan over medium heat until melted. Add beef broth and gochujong and cook for 5 minutes, stirring frequently. Turn heat to low. Sprinkle in zanthan gum and whisk together. Cook another 5 minutes or so until sauce reduces and thickens.

For the Eggs

  • Fry eggs in 1 tbsp butter in nonstick pan over medium heat to your preferred liking. I like mine to be over easy so I will melt the butter, add the egg and place a lid to help steam the tops and lessen the cooking time. If you like your yolk less runny, just cook longer.

Plating the Loco Moco

  • Add a nice, heaping spoonful of the cauliflower rice to a bowl. Top with the pork. Ladle some of the gravy over the pork. Top with the fried egg. Drizzle a little more gravy over the egg and top with a little fresh cilantro.