NUTRITION

SERVINGS

INGREDIENTS

1 oz Pork belly

6 oz Pork tenderloin

0.5 tbsp Gochujang paste

0.5 tsp Sesame oil

1 tsp Tamari

0.5 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.5 medium Red bell pepper

0.5 medium Green zucchini

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the pork cubes in a bowl and toss with half of the prepared gochujang marinade until well coated.

• 5

  Slice the red bell pepper and zucchini into 1-inch pieces suitable for skewering.

• 6

  Thread the marinated pork and vegetables onto the skewers, alternating the pork belly with the leaner tenderloin and the vegetables.

• 7

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

• 8

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

• 9

  Grill the skewers for 4 to 5 minutes per side, turning occasionally, until the pork is cooked through and has a nice char.

• 10

  Brush the remaining marinade onto the skewers during the final 2 minutes of grilling to create a sticky glaze.

• 11

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