NUTRITION

SERVINGS

INGREDIENTS

7.5 oz pork shoulder

0.5 tbsp gochujang

1 tbsp tamari

0 tsp sesame oil

1 clove garlic

1 tsp fresh ginger

1 tbsp rice vinegar

2 cups baby bok choy

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a medium bowl, whisk together the gochujang, tamari, sesame oil, minced garlic, grated ginger, and rice vinegar.

• 3

  Add the pork cubes to the bowl and toss thoroughly until every piece is coated in the spicy marinade.

• 4

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

• 5

  Heat a grill pan or outdoor grill to medium-high heat and lightly grease with a touch of oil.

• 6

  Grill the skewers for 3-4 minutes per side until the pork is cooked through and the edges are beautifully charred.

• 7

  While the pork grills, steam the baby bok choy for 3 minutes until the leaves are bright green and the stems are tender-crisp.

• 8

  Season the steamed bok choy with sea salt and black pepper, then serve immediately alongside the hot skewers.