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.
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
1/4 cup thinly sliced green onions
Est. added sugars 5g
How to Make It
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.
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.
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.