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 clove garlic

0.5 tsp fresh ginger

1 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Cut the pork tenderloin and pork belly into 1-inch cubes. Chop the red bell pepper into similar sized squares.

• 3

  Toss the pork cubes and bell peppers in the marinade until every piece is thoroughly coated, then season with sea salt and black pepper.

• 4

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

• 5

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

• 6

  Grill the skewers for 3 to 4 minutes per side, or until the pork is cooked through and the edges are beautifully charred and caramelized.

• 7

  Remove from heat and let rest for 2 minutes before serving hot.