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Grilled Pork Adobo

Photo: Victor Protasio
Active time 17 mins
Total time 2 hrs, 17 mins
Yield

Serves 4 (serving size: about 3 oz. pork and 1/4 cup onion mixture)

Adobo is a popular preparation for chicken or pork in Filipino cuisine. Adobo is typically a stewed dish, with the meat simmered in a mix of soy sauce, vinegar, and aromatics. For maximum flavor here, we save the marinade, add extra vinegar, and cook the mixture down into a syrup for basting the grilled pork and drizzling over the finished dish. A touch of brown sugar in the marinade thickens the finished sauce and helps the meat get gorgeously charred bits over the flames. 

Ingredients

  • 1/3 cup white vinegar, divided
  • 1/3 cup reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons canola oil
  • 2 bay leaves
  • 1/2 cup vertically sliced red onion
  • 1 serrano chile, halved lengthwise
  • 2 (8-oz.) bone-in pork loin chops
  • Cooking spray
  • 1/4 cup thinly sliced green onions

Nutrition Information

  • calories 263
  • fat 13.2 g
  • satfat 2.4 g
  • monofat 6.7 g
  • polyfat 2.7 g
  • protein 25 g
  • carbohydrate 11 g
  • fiber 1 g
  • cholesterol 71 mg
  • iron 1 mg
  • sodium 573 mg
  • calcium 37 mg
  • sugars 9 g
  • Est. Added Sugars 5 g

How to Make It

  1. Combine 2 tablespoons vinegar and next 5 ingredients (through red onion) in a large ziplock plastic bag. Add 1 serrano chile half to bag; reserve other half for another use. Seal bag; shake well to dissolve sugar. Add pork to bag; refrigerate 2 to 8 hours, turning occasionally.

  2. Heat grill to medium-high (about 450°F). Remove pork and red onion from bag; pat pork dry. Strain marinade into a small saucepan over medium heat; discard solids. Add red onion and remaining vinegar to pan; cook 5 minutes or until liquid is syrupy and reduced by half.

  3. Place pork on grill grate coated with cooking spray; grill 3 minutes. Turn pork; baste top of pork with reduced marinade. Grill 3 minutes or until desired degree of doneness. Place on serving platter; let stand 10 minutes. Slice pork off bone; cut meat into thin slices. Drizzle pork with remaining reduced marinade. Sprinkle with green onions.