NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork shoulder

1 tbsp Gochujang

1 tbsp Coconut aminos

0 tsp Avocado oil

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Zucchini

0.5 cup Red bell pepper

1 tsp Sesame seeds

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cut the pork shoulder into 1-inch cubes and place them in a medium glass bowl.

• 2

  In a small jar, whisk together the gochujang, coconut aminos, minced ginger, and minced garlic until smooth.

• 3

  Pour the marinade over the pork, tossing well to coat every piece, and let it marinate in the refrigerator for at least 30 minutes.

• 4

  Slice the zucchini into thick half-moons and the red bell pepper into 1-inch squares, then season lightly with sea salt and black pepper.

• 5

  Thread the marinated pork and vegetables onto skewers, alternating between the meat and the produce.

• 6

  Preheat a grill or cast-iron grill pan over medium-high heat and lightly grease with the avocado oil.

• 7

  Grill the skewers for 3-4 minutes per side, or until the pork is cooked through and has developed a beautiful caramelized crust.

• 8

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