NUTRITION

SERVINGS

INGREDIENTS

7 oz pork tenderloin

1 oz pork belly

1 tbsp gochujang

1 tbsp tamari

1 tsp sesame oil

1 tsp rice vinegar

1 clove garlic

1 tsp fresh ginger

1 whole green onion

0.5 tsp sesame seeds

0.5 cup cucumber

0.25 tsp sea salt

PREPARATION

• 1

  Cut the pork tenderloin and pork belly into uniform 1-inch cubes.

• 2

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

• 3

  Place the pork cubes in a bowl and toss with the marinade until thoroughly coated; let marinate for at least 15 minutes.

• 4

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

• 5

  Preheat a grill pan or outdoor grill to medium-high heat and lightly grease.

• 6

  Grill the skewers for 3-4 minutes per side, or until the pork is cooked through and the edges are slightly charred and caramelized.

• 7

  Thinly slice the cucumber and arrange on a plate with a sprinkle of sea salt.

• 8

  Place the skewers over the cucumber and garnish with sliced green onions and sesame seeds before serving.