NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Rice vinegar

1 tsp Sesame oil

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

2 whole Green onions

0.5 medium Red bell pepper

0.5 tsp Sesame seeds

PREPARATION

• 1

  Soak wooden skewers in water for at least 20 minutes to prevent them from burning on the grill.

• 2

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

• 3

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

• 4

  Add the pork cubes to the bowl and toss until every piece is thoroughly coated in the marinade, then let it rest for 15 minutes.

• 5

  Thread the marinated pork and cubed red bell pepper onto the skewers, alternating the lean tenderloin with the fatty pork belly for optimal flavor.

• 6

  Preheat a grill or cast-iron grill pan over medium-high heat and lightly coat with a high-smoke-point oil.

• 7

  Place skewers on the grill and cook for 3-4 minutes per side, brushing with any leftover marinade, until the pork is cooked through and caramelized.

• 8

  Remove from the heat and garnish with thinly sliced green onions and toasted sesame seeds before serving.