NUTRITION

SERVINGS

INGREDIENTS

6 oz pork tenderloin

1 oz pork belly

1 tbsp gochujang

1 tbsp tamari

1 tsp sesame oil

1 tsp honey

1 clove garlic

0.5 tsp fresh ginger

1 cup English cucumber

1 tbsp rice vinegar

0.25 tsp red pepper flakes

1 tsp sesame seeds

PREPARATION

• 1

  Soak four wooden skewers in water for at least 20 minutes to prevent burning.

• 2

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

• 3

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

• 4

  Place the pork cubes in a bowl and coat thoroughly with the gochujang marinade, letting it sit for 15 minutes.

• 5

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

• 6

  Preheat a grill or grill pan to medium-high heat and lightly grease.

• 7

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

• 8

  While the pork cooks, thinly slice the cucumber and toss with rice vinegar and red pepper flakes.

• 9

  Remove skewers from the heat, sprinkle with sesame seeds, and serve immediately alongside the chilled cucumber salad.