Pork Adobo Skewers

Yield 4
RECIPE Ingredients
  • 1 pack Berkshire Pork Tenderloin (2 pieces, about 14 oz each)
  • 1 cup soy sauce or tamari
  • ½ cup white vinegar
  • ½ cup water
  • 2 tablespoons neutral oil (we used avocado oil)
  • 4 tablespoons brown sugar
  • 3 cloves garlic, finely chopped
  • 1-inch piece fresh ginger, grated
  • 3 bay leaves
  • 1 tablespoon whole black peppercorns
  • Bamboo skewers, soaked in water for at least 1 hour
  • Steamed sticky rice, for serving
Recipe notes
Here's an easy grilled pork recipe with a Filipino-style adobo marinade. It's got all the flavor of braised meat with the convenience of the grill.
RECIPE Preparation
  1. Trim the tenderloins of excess silver skin (if needed) and cut into 2-inch chunks.
  2. In a non-reactive container whisk together soy sauce, vinegar, water, oil, brown sugar, garlic, and ginger. Add bay leaves and peppercorns. Add pork, turning to coat well. Cover and refrigerate at least 2 hours, up to overnight.
  3. Remove pork from the refrigerator about 30 minutes before you plan on cooking. Thread pork onto skewers, leaving about ½-inch of space in between each piece.
  4. Preheat a lightly oiled charcoal or gas grill to high.
  5. Meanwhile, place leftover marinade in a small saucepan over medium-high heat and bring to a boil. Continue to reduce until sauce thickens to a slightly syrupy glaze, about 15 minutes. Set aside.
  6. Grill pork skewers, brushing with the glaze, until edges are nicely charred and an instant-read thermometer inserted into the center of the pork reaches 145 degrees F.
  7. Rest skewers for at least 5 minutes before serving with rice.

Recipe tips:  Soy sauce makes this a salty marinade so marinate for no longer than overnight for best results. This marinade would also work great with our Organic Air-Chilled Chicken Thighs.