Pork Adobo Skewers

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.
Grilled Pork Adobo Skewers Recipe | D’Artagnan


  • 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


  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.