NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

0.5 tsp Toasted sesame oil

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

2 whole Green onions

1 cup Cucumber

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a medium bowl, whisk together the gochujang, tamari, toasted sesame oil, rice vinegar, honey, grated fresh ginger, and minced garlic.

• 3

  Toss the pork cubes in the marinade until well-coated and let them marinate for at least 15 minutes.

• 4

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

• 5

  Heat a grill pan or outdoor grill over medium-high heat and lightly grease with a touch of oil if needed.

• 6

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

• 7

  While the pork cooks, thinly slice the cucumber and green onions, then toss them in a small bowl with the sea salt and black pepper.

• 8

  Serve the hot, spicy skewers immediately over the chilled cucumber salad for a refreshing contrast.