NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

0.75 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

0.5 medium Red bell pepper

0.25 medium Red onion

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.

• 2

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

• 3

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

• 4

  Place the pork cubes in a bowl, toss with the marinade until well-coated, and let sit for 15 minutes.

• 5

  Dice the red bell pepper and red onion into 1-inch pieces suitable for skewering.

• 6

  Thread the pork and vegetables onto the skewers, alternating between the lean tenderloin, the succulent belly, pepper, and onion.

• 7

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

• 8

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

• 9

  Grill the skewers for 3-4 minutes per side, turning occasionally, until the pork is cooked through and the glaze is beautifully charred.

• 10

  Remove from heat and garnish with sesame seeds and thinly sliced green onions before serving.