NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork loin

0.75 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Honey

1 tsp Sesame oil

1 clove Garlic

0.5 tsp Fresh ginger

1 cup Cucumber

1 tsp Rice vinegar

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the gochujang, tamari, honey, sesame oil, minced garlic, and grated ginger to create the marinade.

• 3

  Place the pork cubes in a glass bowl, pour the marinade over them, and toss until every piece is well-coated. Let it marinate in the refrigerator for at least 20 minutes.

• 4

  Thread the pork onto skewers, alternating between the lean pork loin and the rich pork belly pieces.

• 5

  Preheat a grill or grill pan over medium-high heat. Grill the skewers for 3-4 minutes per side, or until the pork is cooked through and the edges are beautifully caramelized and smoky.

• 6

  While the pork grills, thinly slice the cucumber and toss it in a bowl with the rice vinegar, red pepper flakes, sea salt, and black pepper.

• 7

  Serve the hot skewers immediately alongside the chilled cucumber salad for a balanced, clean meal.