NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork tenderloin

0.5 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Sesame oil

2 cloves Garlic

1 tsp Fresh ginger

2 stalks Green onions

1 cup Cucumber

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cut the pork tenderloin into 1-inch cubes and the pork belly into smaller 0.5-inch pieces.

• 2

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

• 3

  Add the pork pieces to the bowl and toss thoroughly to coat, then let marinate for at least 15 minutes.

• 4

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

• 5

  Preheat a grill pan or outdoor grill to medium-high heat and lightly grease.

• 6

  Grill the skewers for 3-4 minutes per side, brushing with any remaining marinade, until the pork is cooked through and the edges are crispy.

• 7

  Slice the cucumber into rounds and thinly slice the green onions.

• 8

  Serve the skewers hot, garnished with sesame seeds and green onions, with the fresh cucumber on the side.