PREPARATION:

1. First, make the base marinade by whisking all of the sauce ingredients together in a large, non-reactive bowl. Once it's combined well, separate the sauce into three containers, which will be for the pork, chicken and veggies.
2. For the pork marinade, add the crushed red pepper and lime juice to the marinade in the first container and then add the pork loin, turning the pieces to coat. Cove the container and marinate for 1 to 2 hours.
3. For the chicken, add the orange juice to the base marinade in the second container and add the chicken, turning to coat. Cover the container and marinate for 1 to 2 hours.
4. For the veggies, simply add the zucchini and summer squash to the base marinade in the last container and toss to coat. Cover the container and marinate for 1 to 2 hours.
5. Heat a griddle to medium high and when hot brush with 1 tablespoon peanut oil. Remove the vegetables from the marinade and lay them on the griddle. Cook the vegetables until just tender and move to the cooler side of the griddle. Add 1 to 2 tablespoons of the reserved sauce to the vegetables, when bubbly remove the vegetables and transfer to a serving platter. Keep warm in the oven while cooking the meats.
6. Add the remaining tablespoon of peanut oil to the griddle. Remove the pork and chicken from their marinades. When the griddle is hot add the chicken on one side of the griddle and the pork on the other. Do not over crowd the griddle, if necessary cook in batches. Cook the pork for 2 to 3 minutes per side. Cook the chicken for 8 minutes per side, or until an instant read thermometer inserted into the thickest part of the breast reads 170 degrees.
7. Transfer the cooked meat to the warm serving platter with vegetables.
8. This meal is best served family style, with the lettuce leaves, bean sprouts, kimchi, and sticky rice alongside the warm platter of meat and vegetables.

   *Editor's Note: Look for heritage pork or other antibiotic/hormone-free varieties of pork and organic, free range chicken.