NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Red bell pepper

0.5 cup Zucchini

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onion

PREPARATION

• 1

  Soak four wooden skewers in water for at least 20 minutes to prevent burning during the grilling process.

• 2

  Cut the pork tenderloin and pork belly into uniform 1-inch cubes and place them in a medium mixing bowl.

• 3

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

• 4

  Pour the marinade over the pork cubes, tossing thoroughly to ensure every piece is well-coated, and let it marinate for 15 minutes.

• 5

  Chop the red bell pepper and zucchini into 1-inch pieces and season them lightly with sea salt and black pepper.

• 6

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

• 7

  Preheat a grill or a cast-iron grill pan over medium-high heat and lightly grease the surface with a high-smoke-point oil.

• 8

  Grill the skewers for 3 to 4 minutes per side, or until the pork is cooked through and the gochujang glaze has developed a deep, charred crust.

• 9

  Remove the skewers from the heat and garnish with a sprinkle of sesame seeds and freshly sliced green onions before serving.