NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang paste

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Red bell pepper

2 stalks Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Soak wooden skewers in water for 20 minutes to prevent burning during the grilling process.

• 2

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

• 3

  Cut the pork tenderloin and pork belly into one-inch cubes and add them to the bowl, tossing until every piece is thoroughly coated in the marinade.

• 4

  Thread the marinated pork onto the skewers, alternating between the pork tenderloin, pork belly, red bell pepper chunks, and green onion pieces.

• 5

  Season the assembled skewers lightly with sea salt and black pepper on all sides.

• 6

  Preheat a grill or heavy grill pan over medium-high heat and lightly grease with a high-heat oil if necessary.

• 7

  Grill the skewers for 3 to 4 minutes per side, turning occasionally, until the pork is cooked through and the edges develop a deep caramelized char.

• 8

  Remove the skewers from the heat and let them rest for 2 minutes to allow the juices to redistribute before serving.