ADOBO GRILL RECIPES

GRILLED PORK ADOBO RECIPE | MYRECIPES

Grilled Pork Adobo Recipe | MyRecipes image

We cook the marinade down so none of the flavors go to waste.

Provided by Tim Cebula

Total Time 2 hours 17 minutes

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

Number Of Ingredients 10

Ingredients

? cup white vinegar, divided
? cup reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons canola oil
2 bay leaves
½ cup vertically sliced red onion
1 serrano chile, halved lengthwise
2 (8-oz.) bone-in pork loin chops
Cooking spray
¼ cup thinly sliced green onions

Steps:

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.

Nutrition Facts : Calories 263 calories, CarbohydrateContent 11 g, CholesterolContent 71 mg, FatContent 13.2 g, FiberContent 1 g, ProteinContent 25 g, SaturatedFatContent 2.4 g, SodiumContent 573 mg, SugarContent 9 g

GRILLED PORK ADOBO RECIPE | COOKING LIGHT

Grilled Pork Adobo Recipe | Cooking Light image

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.

Provided by Tim Cebula

Total Time 137 minutes

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

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 263, CarbohydrateContent 11 g, CholesterolContent 71 mg, FatContent 13.2 g, FiberContent 1 g, ProteinContent 25 g, SaturatedFatContent 2.4 g, SodiumContent 573 mg, SugarContent 9 g

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We cook the marinade down so none of the flavors go to waste.
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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.

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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.
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