NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

0.25 oz Pork belly

0.5 tbsp Gochujang

1 tbsp Tamari

1 tsp Rice vinegar

0.5 tsp Sesame oil

0.5 tsp Garlic powder

0.5 tsp Ginger powder

1 medium Zucchini

0.5 medium Red bell pepper

0.5 tsp Sesame seeds

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 rounds and the red bell pepper into 1-inch squares.

• 3

  In a small bowl, whisk together the gochujang, tamari, rice vinegar, sesame oil, garlic powder, and ginger powder until smooth.

• 4

  Place the pork cubes in a bowl and toss with half of the gochujang marinade, sea salt, and black pepper.

• 5

  Thread the skewers, alternating between pork tenderloin, pork belly, zucchini, and red bell pepper.

• 6

  Preheat a grill or grill pan over medium-high heat. Lightly oil the grates.

• 7

  Place the skewers on the grill and cook for 3-4 minutes per side, brushing with the remaining marinade during the last 2 minutes of cooking.

• 8

  Ensure the pork is cooked through and the vegetables are tender with a slight char.

• 9

  Remove from the heat, sprinkle with sesame seeds, and serve immediately.