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 Honey

1 clove Garlic

0.5 tsp Fresh ginger

1 cup Cucumber

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Soak four 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 small bowl, whisk together the gochujang, tamari, toasted sesame oil, rice vinegar, honey, minced garlic, and grated ginger to create a thick glaze.

• 4

  Thread the pork tenderloin and pork belly onto the skewers, alternating the pieces to allow the pork belly fat to baste the lean tenderloin during cooking.

• 5

  Brush the glaze generously over all sides of the skewers and let them marinate for 10 minutes.

• 6

  Preheat a grill or cast-iron grill pan over medium-high heat and lightly grease with a high-smoke point oil if needed.

• 7

  Place the skewers on the grill and cook for 3-4 minutes per side, or until the pork is cooked through and develops a charred, caramelized exterior.

• 8

  While the pork cooks, slice the cucumber into thin rounds and toss with sea salt and black pepper.

• 9

  Remove the skewers from the heat and let them rest for 2 minutes.

• 10

  Serve the skewers over the seasoned cucumbers and garnish with a sprinkle of sesame seeds.