NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork tenderloin

1 tbsp Gochujang paste

1 tbsp Tamari

1 tsp Sesame oil

1 tsp Honey

1 tsp Rice vinegar

0.25 tsp Garlic powder

0.25 tsp Ginger powder

1 cup Sliced cucumber

1 tbsp Sliced green onion

1 tsp Toasted sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the pork tenderloin into 1-inch cubes to mimic the shape of traditional pork belly.

• 2

  In a small bowl, whisk together the gochujang, tamari, sesame oil, honey, rice vinegar, garlic powder, and ginger powder.

• 3

  Place the pork cubes in a bowl and toss with half of the prepared gochujang mixture and a pinch of sea salt and black pepper.

• 4

  Thread the marinated pork onto wooden or metal skewers, leaving a small space between each piece for even cooking.

• 5

  Heat a cast-iron skillet or grill over medium-high heat and sear the skewers for 3-4 minutes per side until a smoky charred crust forms.

• 6

  While the pork cooks, toss the sliced cucumber with the green onions, sesame seeds, and the remaining pinch of salt.

• 7

  Brush the cooked skewers with the remaining glaze and serve immediately alongside the crisp cucumber salad.