NUTRITION

SERVINGS

INGREDIENTS

6.25 oz Pork shoulder

0.5 tbsp Gochujang

1 tbsp Tamari

0.25 tsp Toasted sesame oil

0.25 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

1 cup English cucumber

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Sesame seeds

PREPARATION

• 1

  Cut the pork shoulder into uniform 1-inch cubes and season them with the sea salt and black pepper.

• 2

  In a small mixing bowl, whisk together the gochujang, tamari, toasted sesame oil, raw honey, grated fresh ginger, and minced garlic until smooth.

• 3

  Place the pork cubes in a bowl and toss with half of the gochujang marinade until well coated, then thread the meat onto wooden or metal skewers.

• 4

  Heat a grill pan or outdoor grill over medium-high heat and lightly brush with a small amount of oil to prevent sticking.

• 5

  Grill the skewers for 3 to 4 minutes per side, or until the pork is charred and cooked through, brushing with the remaining marinade during the last minute of cooking.

• 6

  While the pork is grilling, thinly slice the English cucumber and toss it in a bowl with the rice vinegar and a pinch of salt.

• 7

  Remove the skewers from the heat and serve immediately garnished with sesame seeds alongside the chilled cucumber salad.