NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Sesame oil

1 tsp Honey

1 tsp Rice vinegar

1 clove Garlic

1 tsp Fresh ginger

1 stalk Green onion

0.5 tsp Sesame seeds

1 cup Cucumber

PREPARATION

• 1

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

• 2

  Cut the pork tenderloin and pork belly into 1-inch cubes, ensuring they are uniform for even cooking.

• 3

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

• 4

  Brush the skewers generously with half of the gochujang marinade and let them marinate for 10 minutes.

• 5

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

• 6

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

• 7

  Thinly slice the green onion and the cucumber.

• 8

  Serve the skewers hot, garnished with sesame seeds and green onions, with the fresh cucumber slices on the side.