Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 2 tablespoons of gochujang, 3 tablespoons of Hungarian sweet paprika, 1 tablespoon of Hungarian hot paprika, 4 minced cloves of garlic, 2 tablespoons of sunflower oil, 1 teaspoon of crushed caraway seeds, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to create the marinade.

2. 2

   Add the 1 kilogram of pork tenderloin cubes to the marinade, ensuring all pieces are evenly coated, then cover and refrigerate for at least 2 hours or preferably overnight.

3. 3

   Thread the marinated pork cubes, 1 large red bell pepper squares, 1 large green bell pepper squares, 1 large red onion wedges, and 150 grams of smoked bacon alternately onto metal skewers until all ingredients are used.

4. 4

   Prepare the glaze by whisking together 1 tablespoon of gochujang, 1 tablespoon of Hungarian sweet paprika, 2 tablespoons of apricot jam, and 1 tablespoon of water in a small bowl until smooth.

5. 5

   Preheat your grill or prepare a fire pit for direct medium-high heat roasting; once hot, place the skewers directly over the flames and cook for 15-20 minutes, turning every 4-5 minutes to ensure even cooking.

6. 6

   During the last 5-7 minutes of cooking, frequently baste the skewers generously with the prepared gochujang-paprika-apricot glaze until the pork is cooked through and caramelized with a glossy finish.

7. 7

   Remove the skewers from the heat and let them rest for 5 minutes before serving to allow the juices to redistribute throughout the meat.