NUTRITION

SERVINGS

INGREDIENTS

7 oz pork shoulder

1 tbsp gochujang

1 tbsp tamari

1 tsp rice vinegar

0.5 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

1 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Trim any excess fat from the pork shoulder and cut into 1-inch cubes.

• 2

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

• 3

  Place the pork cubes in a resealable bag or bowl and pour the marinade over them, tossing to coat evenly. Let marinate for at least 20 minutes.

• 4

  Cut the red bell pepper into 1-inch squares to match the size of the pork.

• 5

  Thread the marinated pork and bell pepper squares onto wooden or metal skewers, alternating between meat and vegetable.

• 6

  Season the assembled skewers lightly with sea salt and black pepper.

• 7

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

• 8

  Grill the skewers for 3-4 minutes per side, or until the pork is cooked through and has developed a deep, charred glaze.

• 9

  Remove from the heat and let rest for 2 minutes before serving.