NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork shoulder

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Honey

0.5 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 cup Cucumber

1 tbsp Rice vinegar

0.5 tsp Sesame seeds

0.25 tsp Sea salt

PREPARATION

• 1

  Cut the pork shoulder into 1-inch cubes, ensuring any large pieces of surface fat are trimmed away to keep it clean.

• 2

  In a large glass bowl, whisk together the gochujang, tamari, honey, toasted sesame oil, grated ginger, and minced garlic until smooth.

• 3

  Add the pork cubes to the bowl and toss thoroughly to coat, then let marinate in the refrigerator for at least 30 minutes to develop flavor.

• 4

  Thread the marinated pork onto wooden or metal skewers, leaving a small space between each piece for even heat distribution.

• 5

  Preheat a grill or grill pan to medium-high heat and cook the skewers for 3 to 4 minutes per side until beautifully charred and cooked through.

• 6

  While the pork cooks, thinly slice the cucumber and toss it in a small bowl with the rice vinegar and sea salt for a quick pickle.

• 7

  Transfer the skewers to a serving plate, garnish with sesame seeds, and serve immediately alongside the chilled cucumber salad.