NUTRITION

SERVINGS

INGREDIENTS

7 oz pork tenderloin

0.5 oz pork belly

2 tbsp gochujang paste

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 medium red bell pepper

2 whole green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cube the pork tenderloin and pork belly into 1-inch pieces and place them in a medium glass bowl.

• 2

  In a small jar, whisk together gochujang, coconut aminos, rice vinegar, sesame oil, grated ginger, and minced garlic.

• 3

  Pour half the marinade over the pork pieces, tossing to coat thoroughly, and let it marinate for 20 minutes.

• 4

  Cut the red bell pepper into 1-inch squares and chop the green onions into 1-inch pieces.

• 5

  Thread the marinated pork tenderloin, pork belly, bell peppers, and green onions onto skewers, alternating for variety.

• 6

  Season the assembled skewers with sea salt and black pepper.

• 7

  Heat a grill or cast-iron grill pan over medium-high heat and lightly coat with a high-smoke point oil.

• 8

  Grill the skewers for 3-4 minutes per side until the pork is cooked through and the belly fat is crispy and golden.

• 9

  Brush the remaining marinade over the hot skewers just before serving for a vibrant finish.