NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork shoulder

0 oz Pork belly

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

1 cup Baby bok choy

0.25 tsp Sea salt

0.25 tsp Black pepper

8 whole Wooden skewers

PREPARATION

• 1

  Soak the wooden skewers in water for at least 20 minutes to prevent them from burning on the grill.

• 2

  In a small mixing bowl, whisk together the gochujang, coconut aminos, grated fresh ginger, and minced garlic until smooth.

• 3

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

• 4

  Thread the pork shoulder and pork belly cubes onto the skewers, alternating them to allow the belly fat to baste the leaner shoulder meat.

• 5

  Season the assembled skewers on all sides with the sea salt and black pepper.

• 6

  Brush the skewers generously with the gochujang marinade, ensuring every piece of meat is well-coated.

• 7

  Heat a grill pan or outdoor grill to medium-high heat and cook the skewers for 4 to 5 minutes per side until the pork is cooked through and the edges are beautifully charred.

• 8

  While the pork cooks, steam the baby bok choy in a steamer basket for 3 minutes until vibrant green and tender-crisp.

• 9

  Serve the hot skewers immediately alongside the steamed bok choy for a balanced, clean-eating meal.