NUTRITION

SERVINGS

INGREDIENTS

7 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Honey

1 tsp Sesame oil

1 tsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

1 cup Baby bok choy

1 cup Cauliflower rice

1 tsp Sesame seeds

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Soak wooden skewers in water for 20 minutes to prevent burning.

• 2

  Cut the pork tenderloin and pork belly into 1-inch cubes.

• 3

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

• 4

  Add the pork cubes to the bowl along with sea salt and black pepper, tossing until every piece is thoroughly coated.

• 5

  Thread the pork onto the skewers, alternating between the lean tenderloin and the rich pork belly.

• 6

  Preheat a grill or grill pan over medium-high heat and lightly grease with a drizzle of oil.

• 7

  Grill the skewers for 3-4 minutes per side, turning occasionally, until the pork is cooked through and the edges are nicely charred.

• 8

  While the pork grills, steam the baby bok choy and cauliflower rice until tender.

• 9

  Serve the skewers over the cauliflower rice and bok choy, garnishing with sesame seeds and thinly sliced green onion.