NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork shoulder

0.5 tbsp Gochujang

1 tbsp Coconut aminos

0.5 tsp Sesame oil

0.5 tsp Honey

1 clove Garlic

0.5 tsp Fresh ginger

1 cup Red bell pepper

1 cup Zucchini

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Soak wooden skewers in water for 20 minutes to prevent burning during the cooking process.

• 2

  Cut the pork shoulder into uniform 1-inch cubes and place them in a medium-sized mixing bowl.

• 3

  In a small jar, whisk together the gochujang, coconut aminos, sesame oil, honey, minced garlic, and grated ginger until smooth.

• 4

  Pour the marinade over the pork cubes, tossing well to ensure every piece is coated, and let it marinate for at least 15 minutes.

• 5

  Chop the red bell pepper and zucchini into 1-inch chunks suitable for threading onto the skewers.

• 6

  Thread the marinated pork and vegetable chunks onto the skewers, alternating between the meat and produce for even cooking.

• 7

  Lightly sprinkle the assembled skewers with the sea salt and black pepper.

• 8

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

• 9

  Cook the skewers for 3 to 4 minutes per side, rotating frequently until the pork is cooked through and the edges are beautifully charred.