NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

0.5 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Rice vinegar

0.25 tsp Red pepper flakes

1 stalk Green onion

0.5 tsp Sesame seeds

1 cup Cucumber

PREPARATION

• 1

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

• 2

  In a medium bowl, whisk together the gochujang, tamari, raw honey, grated ginger, minced garlic, rice vinegar, and red pepper flakes.

• 3

  Cut the pork tenderloin and pork belly into uniform 1-inch cubes to ensure even cooking across all pieces.

• 4

  Add the pork cubes to the marinade and toss until every piece is thoroughly and thickly coated in the sauce.

• 5

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

• 6

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

• 7

  Grill the skewers for 3 to 4 minutes per side, or until the pork is cooked through and the glaze is bubbly and dark.

• 8

  Remove from heat and garnish the skewers with thinly sliced green onions and toasted sesame seeds.

• 9

  Serve the skewers immediately alongside the chilled, sliced cucumbers for a refreshing and cooling crunch.