Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1 kilogram of pork shoulder into 1.5-inch cubes, ensuring even pieces for grilling.

2. 2

   In a large bowl, combine 4 tablespoons of gochujang, 6 minced cloves of garlic, 4 tablespoons of red wine vinegar, 2 tablespoons of adjika, 1 tablespoon of ground coriander, 1 teaspoon of blue fenugreek, 1 diced medium onion, 2 tablespoons of olive oil, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper to create the marinade.

3. 3

   Add the pork cubes to the marinade, toss thoroughly to coat all pieces, cover the bowl, and refrigerate for at least 4 hours, or preferably overnight, for optimal flavor.

4. 4

   Preheat your grill to medium-high heat, then thread the marinated pork cubes alternately with 2-inch pieces of 2 medium bell peppers onto skewers.

5. 5

   Grill the skewers for 15-20 minutes, turning every few minutes to achieve even cooking and charring on all sides, until the pork reaches an internal temperature of 145°F (63°C).

6. 6

   Remove the Gochujang Mtsvadi from the grill, let them rest for 5 minutes, and then garnish with 0.25 cup of fresh cilantro before serving hot.