NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 cup Zucchini

0.5 cup Red bell pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.

• 2

  Cut the pork tenderloin and pork belly into 1-inch cubes. Slice the zucchini into thick half-moons and the red bell pepper into 1-inch squares.

• 3

  In a small bowl, whisk together the gochujang, coconut aminos, toasted sesame oil, grated ginger, and minced garlic to create the marinade.

• 4

  Place the pork cubes in a bowl and toss with half of the marinade, sea salt, and black pepper. Let it sit for 10 minutes.

• 5

  Thread the pork tenderloin, pork belly, zucchini, and peppers onto the skewers, alternating between the meat and vegetables.

• 6

  Heat a grill pan or outdoor grill over medium-high heat. Lightly grease the grates.

• 7

  Grill the skewers for 3-4 minutes per side, or until the pork is cooked through and the vegetables are charred. Brush the remaining marinade over the skewers during the last 2 minutes of cooking.

• 8

  Remove from heat and let rest for 3 minutes before serving.