NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Pork shoulder

1 tbsp Gochujang

1 tbsp Tamari

0.25 tsp Sesame oil

1 tsp Rice vinegar

0.5 tsp Honey

1 tsp Ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

0.5 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

  Cut the pork shoulder into 1-inch cubes and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the gochujang, tamari, sesame oil, rice vinegar, honey, grated ginger, and minced garlic.

• 3

  Thread the pork cubes onto wooden or metal skewers, leaving a small space between each piece for even cooking.

• 4

  Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a drizzle of oil if needed.

• 5

  Grill the skewers for 3-4 minutes per side, brushing generously with the gochujang glaze during the last few minutes of cooking until charred and cooked through.

• 6

  While the pork is grilling, steam the broccoli florets until tender-crisp, about 4-5 minutes.

• 7

  Serve the skewers over the steamed broccoli and garnish with sesame seeds and thinly sliced green onions.