NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork loin

0 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Sesame oil

1 tsp Raw honey

1 clove Garlic

0.5 tsp Fresh ginger

1 medium Zucchini

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Toasted sesame seeds

1 stalk Green onion

PREPARATION

• 1

  Soak wooden skewers in water for at least 20 minutes to prevent them from burning on the grill.

• 2

  Cut the pork loin and pork belly into uniform 1-inch cubes for even cooking.

• 3

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

• 4

  Reserve two tablespoons of the sauce for the final glaze, then toss the pork cubes in the remaining marinade until well coated.

• 5

  Slice the zucchini into thick rounds and season them lightly with sea salt and black pepper.

• 6

  Thread the pork loin, pork belly, and zucchini onto the skewers, alternating the pieces for a balance of textures.

• 7

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

• 8

  Grill the skewers for 4-5 minutes per side, ensuring the pork is cooked through and the belly fat has rendered and charred.

• 9

  During the last minute of grilling, brush the reserved glaze over the skewers for a glossy, concentrated flavor.

• 10

  Remove from the heat and garnish with toasted sesame seeds and thinly sliced green onions before serving.