NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

0.5 oz Pork belly

0.5 tbsp Gochujang

1 tbsp Tamari

0.5 tsp Toasted sesame oil

0.5 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

1 cup Red bell pepper

1 cup Zucchini

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Prepare the glaze by whisking together the gochujang, tamari, toasted sesame oil, raw honey, grated ginger, and minced garlic in a small bowl.

• 2

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

• 3

  Pour half of the gochujang glaze over the pork, tossing well to coat, and let it marinate for at least 15 minutes.

• 4

  Chop the red bell pepper and zucchini into chunks similar in size to the pork pieces.

• 5

  Thread the marinated pork tenderloin, pork belly, peppers, and zucchini onto skewers, alternating items for even cooking.

• 6

  Season the assembled skewers lightly with sea salt and black pepper.

• 7

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

• 8

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

• 9

  During the last minute of cooking, brush the remaining glaze onto the skewers to create a glossy, flavorful finish.