NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

0.5 tsp Toasted sesame oil

1 tsp Fresh ginger

1 tsp Garlic

1 tsp Rice vinegar

0.25 cup Scallions

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tsp Avocado oil

PREPARATION

• 1

  Soak 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, tamari, toasted sesame oil, minced ginger, minced garlic, and rice vinegar until the sauce is smooth.

• 3

  Slice the pork tenderloin and pork belly into uniform 1-inch cubes and season them evenly with the black pepper.

• 4

  Place the pork cubes in a bowl and toss with half of the prepared gochujang glaze, allowing the meat to marinate for 15 minutes.

• 5

  Thread the marinated pork cubes and 1-inch scallion pieces onto the skewers, alternating between the lean tenderloin and the rich pork belly.

• 6

  Heat a grill pan or outdoor grill over medium-high heat and brush with the avocado oil to prevent sticking.

• 7

  Grill the skewers for 3 to 4 minutes per side, turning occasionally until the pork is cooked through and develops a beautiful caramelized crust.

• 8

  Remove the skewers from the heat, brush with the remaining glaze, and garnish with sesame seeds before serving immediately.