NUTRITION

SERVINGS

INGREDIENTS

7.5 oz pork shoulder

0.75 tbsp gochujang

1 tbsp tamari

0 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

1 cup cucumber

1 tbsp rice vinegar

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, tamari, sesame oil, minced ginger, and minced garlic until smooth.

• 3

  Pour the marinade over the pork, tossing well to coat every piece, and let it marinate for at least 20 minutes.

• 4

  Thread the marinated pork onto wooden or metal skewers, leaving a small space between each piece for even cooking.

• 5

  Preheat a grill pan or outdoor grill to medium-high heat and lightly grease with a touch of oil.

• 6

  Grill the skewers for 3-4 minutes per side until the pork is cooked through and develops a smoky char.

• 7

  While the pork cooks, toss the sliced cucumbers with rice vinegar, sea salt, and black pepper in a small bowl.

• 8

  Serve the hot skewers immediately alongside the chilled cucumber salad for a balanced, vibrant meal.