NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

0.5 oz Pork belly

1.5 tbsp Gochujang

1 tbsp Coconut aminos

0.5 tsp Toasted sesame oil

0.5 tsp Honey

1 tsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

1 cup Zucchini

0.5 cup Red bell pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onion

PREPARATION

• 1

  Soak four wooden skewers in water for at least 20 minutes to prevent burning during the grilling process.

• 2

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

• 3

  Cut the pork tenderloin and pork belly into 1-inch cubes and place them in a bowl with the zucchini half-moons and bell pepper chunks.

• 4

  Season the pork and vegetables with sea salt and black pepper, then toss with half of the prepared gochujang marinade.

• 5

  Thread the pork and vegetables onto the skewers, alternating between the lean tenderloin, rich pork belly, and fresh produce for balanced flavor.

• 6

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

• 7

  Grill the skewers for 8 to 10 minutes, turning occasionally, until the pork is cooked through and the edges are beautifully charred.

• 8

  During the final 2 minutes of grilling, brush the remaining gochujang sauce over the skewers for a thick, glossy finish.

• 9

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