NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Fresh ginger

1 tsp Garlic

2 medium Green onions

0.5 tsp Sesame seeds

1 cup Cucumber

PREPARATION

• 1

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

• 2

  In a bowl, whisk together the gochujang, tamari, sesame oil, rice vinegar, grated ginger, and minced garlic.

• 3

  Toss the pork cubes in the marinade and let sit for at least 15 minutes to absorb the bold flavors.

• 4

  Thread the pork onto skewers, alternating between tenderloin and the fatty pork belly for maximum juiciness.

• 5

  Heat a grill pan or outdoor grill over medium-high heat and cook the skewers for 3-4 minutes per side until charred and cooked through.

• 6

  Slice the cucumber into thin ribbons using a peeler and chop the green onions.

• 7

  Serve the hot skewers over the cucumber ribbons, garnished with sesame seeds and green onions.