NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork tenderloin

1 oz Pork belly

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Sesame oil

1 tsp Toasted sesame seeds

1 cup Red bell pepper

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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, pork belly, and red bell pepper into uniform 1-inch cubes.

• 3

  In a small mixing bowl, whisk together the gochujang, coconut aminos, rice vinegar, sesame oil, and garlic powder until smooth.

• 4

  Season the pork cubes evenly with sea salt and black pepper.

• 5

  Thread the pork tenderloin, pork belly, and bell pepper pieces onto the skewers, alternating the ingredients.

• 6

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

• 7

  Place the skewers on the grill and cook for 8 to 10 minutes, turning every few minutes to ensure even browning and charring.

• 8

  During the final 2 minutes of grilling, use a brush to coat the skewers generously with the gochujang glaze on all sides.

• 9

  Remove the skewers from the heat once the pork is cooked through, sprinkle with toasted sesame seeds, and serve immediately.