NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang paste

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

1 cup Baby bok choy

0.5 cup Cucumber

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the gochujang paste, tamari, toasted sesame oil, raw honey, grated ginger, and minced garlic.

• 2

  Thread the cubed pork tenderloin and pork belly onto wooden or metal skewers, alternating the pieces for even fat distribution.

• 3

  Brush the skewers generously with the gochujang marinade on all sides, reserving a small amount for a final glaze.

• 4

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

• 5

  Grill the skewers for 3-4 minutes per side until the pork is cooked through and the edges are beautifully charred and caramelized.

• 6

  Place the halved baby bok choy on the grill for 2 minutes until slightly wilted and marked with grill lines.

• 7

  In a separate bowl, toss the sliced cucumber with rice vinegar, sea salt, and black pepper for a quick, refreshing side.

• 8

  Serve the skewers hot alongside the grilled bok choy and chilled cucumber salad.