NUTRITION

SERVINGS

INGREDIENTS

7 oz pork tenderloin

1 oz pork belly

1 tbsp gochujang

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp rice vinegar

1 tsp fresh ginger

1 clove garlic

0.5 cup red bell pepper

2 whole green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a medium glass bowl, whisk together the gochujang, coconut aminos, toasted sesame oil, rice vinegar, grated fresh ginger, and minced garlic until smooth.

• 3

  Cut the pork tenderloin into 1-inch cubes and the pork belly into slightly smaller 0.5-inch cubes to ensure even cooking and fat rendering.

• 4

  Toss the pork cubes in the marinade, ensuring every piece is well-coated, and let it marinate in the refrigerator for 15 to 30 minutes.

• 5

  While the pork marinates, chop the red bell pepper into 1-inch squares and cut the green onions into 1-inch lengths.

• 6

  Thread the marinated pork tenderloin, pork belly, bell peppers, and green onions onto the skewers, alternating the ingredients to distribute the pork belly fat.

• 7

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

• 8

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

• 9

  Remove from the heat and let the skewers rest for 2 minutes before serving to allow the juices to redistribute.