NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork loin

2 tbsp Gochujang paste

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Toasted sesame oil

1 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

1 medium Zucchini

1 medium Red bell pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onions

PREPARATION

• 1

  Cut the pork loin into uniform 1-inch cubes and place them in a medium glass mixing bowl.

• 2

  In a small bowl, whisk together the gochujang paste, coconut aminos, rice vinegar, toasted sesame oil, honey, grated fresh ginger, and minced garlic until smooth.

• 3

  Pour two-thirds of the marinade over the pork, tossing well to coat, and let it marinate for at least 20 minutes in the refrigerator.

• 4

  While the pork marinates, slice the zucchini into thick half-moons and chop the red bell pepper into 1-inch squares.

• 5

  Thread the marinated pork cubes onto skewers, alternating with the zucchini and bell pepper pieces.

• 6

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

• 7

  Grill the skewers for 3 to 4 minutes per side, or until the pork is cooked through and the vegetables have developed a nice char.

• 8

  During the last 2 minutes of cooking, brush the remaining marinade onto the skewers for extra flavor.

• 9

  Remove from heat and garnish with sea salt, black pepper, sesame seeds, and thinly sliced green onions before serving.