NUTRITION

SERVINGS

INGREDIENTS

6 oz pork tenderloin

1 oz pork belly

1 tbsp gochujang

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp raw honey

1 clove garlic

0.5 tsp fresh ginger

1 cup cucumber

1 tbsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the pork cubes to the bowl and toss until every piece is thoroughly coated in the marinade; let rest for 15 minutes.

• 5

  Thread the pork onto the skewers, alternating between the lean tenderloin and the richer belly pieces.

• 6

  Preheat a grill or cast-iron grill pan over medium-high heat and lightly brush with a tiny bit of oil.

• 7

  Grill the skewers for 3 to 4 minutes per side, or until the pork is cooked through and the edges are slightly charred and caramelized.

• 8

  While the pork is grilling, toss the sliced cucumber with rice vinegar, sea salt, and black pepper in a small bowl.

• 9

  Serve the hot, spicy skewers immediately alongside the chilled cucumber salad.