NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang paste

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Maple syrup

1 clove Garlic

0.5 tsp Fresh ginger

1 medium Red bell pepper

0.5 medium Red onion

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  In a small mixing bowl, whisk together the gochujang paste, tamari, toasted sesame oil, maple syrup, minced garlic, and grated ginger to create a smooth marinade.

• 2

  Cut the pork tenderloin and pork belly into 1-inch cubes and place them in a large bowl; season with sea salt and black pepper.

• 3

  Pour half of the gochujang marinade over the pork and toss thoroughly to coat each piece.

• 4

  Prepare the vegetables by cutting the red bell pepper and red onion into 1-inch chunks.

• 5

  Thread the marinated pork tenderloin, pork belly, bell pepper, and onion onto skewers, alternating the ingredients for even cooking.

• 6

  Heat a grill pan or outdoor grill to medium-high heat and lightly brush with oil to prevent sticking.

• 7

  Grill the skewers for 3-4 minutes per side, or until the pork is cooked through and the vegetables show a light char.

• 8

  During the final minute of grilling, brush the remaining gochujang glaze over the skewers for a glossy, flavorful finish.

• 9

  Transfer the skewers to a serving plate and garnish with toasted sesame seeds before serving.