NUTRITION

SERVINGS

INGREDIENTS

6 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

0.5 cup Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  If using wooden skewers, soak them in water for at least 20 minutes to prevent burning during the cooking process.

• 2

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

• 3

  Cut the pork tenderloin and pork belly into 1-inch cubes, season with sea salt and black pepper, and toss with half of the prepared gochujang glaze.

• 4

  Thread the marinated pork cubes onto the skewers, alternating them with chunks of red bell pepper and 1-inch pieces of green onion.

• 5

  Heat a grill or cast-iron skillet over medium-high heat and cook the skewers for 3-4 minutes per side, brushing with the remaining glaze until the pork is cooked through and the edges are beautifully charred.