NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

0.5 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Honey

1 tsp Toasted sesame oil

1 clove Garlic

0.5 tsp Fresh ginger

1 cup Cucumber

1 tsp Rice vinegar

0.25 tsp Red pepper flakes

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Thread the pork tenderloin and pork belly cubes onto the soaked skewers, alternating the pieces to allow the pork belly fat to baste the lean tenderloin.

• 5

  Brush the skewers generously on all sides with half of the prepared gochujang glaze.

• 6

  Heat a grill pan or outdoor grill to medium-high heat and lightly grease the grates.

• 7

  Grill the skewers for 3-4 minutes per side, applying the remaining glaze during the final minutes of cooking until the meat is caramelized and cooked through.

• 8

  While the pork rests, toss the sliced cucumbers with rice vinegar, red pepper flakes, and sesame seeds.

• 9

  Serve the hot, spicy skewers immediately alongside the refreshing cucumber salad for a balanced, high-protein meal.