Pork Adobo Skewers
- 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
- Trim the tenderloins of excess silver skin (if needed) and cut into 2-inch chunks.
- 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.
- 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.
- Preheat a lightly oiled charcoal or gas grill to high.
- 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.
- 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.
- 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.