NUTRITION

SERVINGS

INGREDIENTS

6 oz pork tenderloin

1 oz pork belly

1 tbsp gochujang

1 tbsp tamari

1 tsp sesame oil

1 tsp honey

1 tsp grated ginger

1 clove garlic

1 cup cucumber

1 tbsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

  Soak wooden skewers in water for at least 20 minutes to prevent burning.

• 2

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

• 3

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

• 4

  Add the pork cubes to the bowl and toss until thoroughly coated; let marinate for 15 minutes.

• 5

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

• 6

  Preheat a grill or grill pan to medium-high heat and lightly oil the grates.

• 7

  Grill the skewers for 3-4 minutes per side, or until the pork is cooked through and has a nice charred glaze.

• 8

  While the pork cooks, toss the sliced cucumbers with rice vinegar, sea salt, and black pepper in a small bowl.

• 9

  Serve the hot skewers over the chilled cucumber salad and garnish with sesame seeds and sliced green onions.