NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang paste

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Rice vinegar

0.5 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

  Soak four wooden skewers in water for at least 20 minutes to prevent burning on the grill.

• 2

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

• 3

  In a medium mixing bowl, whisk together the gochujang paste, coconut aminos, honey, toasted sesame oil, rice vinegar, minced garlic, and grated ginger.

• 4

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

• 5

  Brush the skewers generously with the gochujang marinade, ensuring all sides are well-coated.

• 6

  Preheat a grill or grill pan to medium-high heat and lightly grease the surface.

• 7

  Grill the skewers for 8 to 10 minutes, turning every 2 minutes and basting with any remaining sauce until the pork is cooked through and charred.

• 8

  Remove from heat and garnish with toasted sesame seeds and thinly sliced green onions before serving.