NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

0.5 medium Red bell pepper

2 medium Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Cut the pork tenderloin and pork belly into uniform 1-inch cubes to ensure even cooking.

• 3

  In a small mixing bowl, whisk together the gochujang, coconut aminos, toasted sesame oil, rice vinegar, grated ginger, and minced garlic.

• 4

  Place the pork cubes in a glass bowl and coat thoroughly with the marinade, allowing them to rest for 15 minutes to absorb the flavors.

• 5

  Cut the red bell pepper into 1-inch squares and the green onions into 1-inch pieces.

• 6

  Thread the marinated pork and vegetables onto the skewers, alternating between the lean pork, rich pork belly, and vegetables.

• 7

  Heat a grill or grill pan over medium-high heat until hot.

• 8

  Grill the skewers for 10-12 minutes, turning every few minutes, until the pork is cooked through and the glaze is sticky and browned.

• 9

  Remove from heat and season with sea salt and black pepper before serving hot.