NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

1 oz Pork belly

0.75 tbsp Gochujang

1 tbsp Tamari

0.5 tsp Sesame oil

1 tsp Ginger

1 clove Garlic

1 tsp Rice vinegar

0.25 tsp Honey

1 cup Cucumber

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Cut the pork tenderloin and pork belly into uniform 1-inch cubes for even cooking.

• 3

  In a medium bowl, whisk together the gochujang, tamari, sesame oil, grated ginger, minced garlic, rice vinegar, and honey.

• 4

  Add the pork cubes to the bowl and toss until every piece is thoroughly coated in the spicy glaze.

• 5

  Thread the pork onto the skewers, alternating between the lean tenderloin and the rich pork belly pieces.

• 6

  Preheat a grill or grill pan to medium-high heat.

• 7

  Grill the skewers for 3 to 4 minutes per side until the pork is cooked through and has a beautiful charred exterior.

• 8

  Slice the cucumber into thin rounds and toss them with sea salt and black pepper in a small bowl.

• 9

  Serve the hot skewers immediately over the bed of crisp cucumbers and garnish with a sprinkle of sesame seeds.