NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

0.5 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Rice vinegar

1 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

  Soak wooden skewers in water for 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, sesame oil, honey, grated ginger, minced garlic, and rice vinegar.

• 4

  Place the pork cubes in a glass bowl and toss with the marinade until thoroughly coated, then let rest for 15 minutes.

• 5

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

• 6

  Preheat a grill pan or outdoor grill to medium-high heat and lightly brush with a high-smoke point oil.

• 7

  Grill the skewers for 3 to 4 minutes per side, ensuring a deep char develops while the pork reaches an internal temperature of 145 degrees Fahrenheit.

• 8

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