NUTRITION

SERVINGS

INGREDIENTS

1 oz pork belly

6 oz pork tenderloin

1 tbsp gochujang

1 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 cup cucumber

1 tbsp rice vinegar

1 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

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

• 2

  In a medium bowl, whisk together the gochujang, tamari, honey, grated ginger, and minced garlic.

• 3

  Add the pork cubes to the bowl and toss until every piece is thoroughly coated in the spicy marinade.

• 4

  Thread the pork onto wooden or metal skewers, alternating between the belly and tenderloin pieces.

• 5

  Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a mist of oil.

• 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, toss the sliced cucumbers with rice vinegar in a small bowl for a quick pickle.

• 8

  Serve the hot skewers immediately alongside the chilled cucumber salad, garnished with sesame seeds and sliced green onions.