NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Sesame oil

1 tsp Honey

1 clove Garlic

0.5 tsp Fresh ginger

1 medium Zucchini

0.5 medium Red bell pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

  In a small bowl, whisk together the gochujang, tamari, sesame oil, honey, minced garlic, and grated ginger to create a thick glaze.

• 2

  Cut the pork tenderloin and pork belly into 1-inch cubes, then slice the zucchini into thick rounds and the bell pepper into squares.

• 3

  Place the pork and vegetables in a large bowl, season with sea salt and black pepper, and toss with half of the gochujang glaze.

• 4

  Thread the pork and vegetables onto skewers, alternating between the lean tenderloin, the rich pork belly, and the fresh produce.

• 5

  Heat a grill pan or outdoor grill over medium-high heat and cook the skewers for 3-4 minutes per side until the pork is cooked through and the edges are beautifully charred.

• 6

  Brush the remaining glaze over the hot skewers during the last minute of cooking for a glossy, spicy finish.

• 7

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