Grilled Pork Belly Kebabs with Sweet-and-Spicy Gochujang Marinade

Ingredients

• 2 tablespoons gochujang
• 2 tablespoons honey
• 2 teaspoons sake
• 2 teaspoons soy sauce
• 1 teaspoon vegetable, canola, or peanut oil
• 1 1/4 pound boneless, skinless pork belly, cut into 1-inch cubes
• 1 small zucchini, cut in half lengthwise, then crosswise into 1-inch-thick half-moons
• 1/2 pint cherry tomatoes
• 1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces

Directions

1. Stir the gochujang, honey, sake, soy sauce and oil together in a small bowl. Spoon out 2 tablespoons of the marinade and put it in the refrigerator. Add the pork to a large bowl with the rest of the marinade, toss until every piece is well coated, and refrigerate for at least 1 hour and up to overnight.
2. When it’s time to grill, thread the pork onto bamboo skewers, adding zucchini, cherry tomatoes and bell pepper between the pieces.
3. Get the grill ready. For charcoal, light one chimney full of charcoal. Once the coals are burning and coated in gray ash, empty them onto one side of the charcoal grate. Put the cooking grate on, cover the grill, and let it heat for 5 minutes. For a gas grill, turn half the burners to the highest heat, close the lid, and heat for 10 minutes.
4. Once the grill is hot, scrub the grate clean and oil it.
5. Set the skewers close to the center of the grill, where the heat is moderate. Grill, rotating the skewers and brushing them with the reserved marinade every few minutes, until the pork is cooked through, tender in the center, and browned outside, about 13 minutes. Serve immediately.