NUTRITION

SERVINGS

INGREDIENTS

6 oz pork tenderloin

1 oz pork belly

1 tbsp gochujang

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp rice vinegar

1 tsp raw honey

1 clove garlic

0.5 tsp fresh ginger

1 cup zucchini

0.5 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the pork tenderloin and pork belly into uniform 1-inch cubes.

• 2

  In a small mixing bowl, whisk together the gochujang, tamari, toasted sesame oil, rice vinegar, raw honey, minced garlic, and grated ginger.

• 3

  Place the pork cubes in a glass bowl, pour the marinade over them, and toss to coat thoroughly; let marinate for at least 15 minutes.

• 4

  Slice the zucchini into thick half-moons and the red bell pepper into 1-inch squares.

• 5

  Thread the marinated pork and vegetables onto skewers, alternating between the different proteins and produce.

• 6

  Lightly season the assembled skewers with sea salt and black pepper.

• 7

  Preheat a grill pan or outdoor grill to medium-high heat and lightly coat with a high-smoke point oil.

• 8

  Grill the skewers for 3-4 minutes per side, rotating until the pork is cooked through and the glaze is beautifully caramelized.