NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang paste

1 tbsp Tamari

1 tsp Toasted sesame oil

0.5 tbsp Raw honey

1 clove Garlic

1 tsp Fresh ginger

0.5 cup Zucchini

0.5 cup Red bell pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Soak wooden skewers in water for 20 minutes to prevent burning during grilling.

• 2

  Cut the pork tenderloin, pork belly, zucchini, and red bell pepper into uniform 1-inch cubes.

• 3

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

• 4

  Toss the pork cubes in the marinade until well coated, then season with sea salt and black pepper.

• 5

  Thread the pork and vegetables onto the skewers, alternating between the lean tenderloin and the flavorful belly pieces.

• 6

  Heat a grill pan or outdoor grill to medium-high heat and lightly oil the grates.

• 7

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

• 8

  Brush with any remaining marinade during the final minute of cooking for a glossy, spicy finish.