Grilled Pork Adobo
There is something magical about meat sizzling away on the grill. Maybe it’s the anticipation of the smoky flavor combined with those cute little grill marks. When I smell a barbecue, I’m sure to invite myself over. And yes, I’ll bring grilled pork adobo.
My least favorite thing about food is handling raw meat, especially pork and poultry. All over my hands, the counter, in my nails…eww. It takes me a long time to clean up after cutting a couple pounds of raw pork but you know it must be worth it if I make grilled pork adobo to share with you. Fortunately it’s easy. It’s so easy that I started soaking this pork before I took Tay to school and had everything cleaned up too! Not bad.
There’s nothing wrong with grilled pork seasoned with salt and pepper, which is nice and simple, but soaking the pork in this marinade gives it a savory flavor that really takes grilled meat to a whole new level.
Every year when we visit local food festivals I make a bee line for the Filipino stand. My other half and I always order two different things and share them, even airplane food, but this is the one exception to that tradition. Sorry baby waby, this only comes once a year. Pancit, lumpia and the adobo. Those are my three must haves. It’s such a treat because I don’t make it very often, especially the lumpia. As you can see, I can make adobo. You’ll have to take my word for it on the lumpia until I share some with you. 🙂
We like to take ours off the sticks and serve it over rice with a little soy sauce. Usually we’ll stir fry up some vegetables or maybe make a quick pancit to go with it.
It takes all my willpower to refrain from snatching up one of these skewers and biting the meat! It smells so good. Hot off the grill is the best way to eat this.
Use long skewers and serve as a part of the main course or use smaller sticks and share these as an appetizer. Leftover pork would be great on a salad or chopped in some grilled slaw. Have fun with it!
How are you going to share your grilled pork adobo?
- 2 pounds of pork roast cut into cubes
- 1½ cup soy sauce
- ¾ cup vinegar
- 2 cloves of minced garlic
- 2 tsp. onion powder
- wooden skewers
- In a large container with a lid, add the cubed pork.
- In a separate bowl combine the soy sauce, vinegar, garlic and onion powder. Mix together, then pour over the pork. Stir to coat each piece.
- Let it marinate overnight in the refrigerator.
- Soak wooden skewers in water for 20 minutes.
- Load your skewers up with pork.
- Place pork on a large platter and refrigerate until your grill is ready.
- Grill and enjoy!
This recipe will serve 6-12 people from main dish to appetizer.
***Cooking time will vary depending on the thickness of your pork and the temperature of your grill.***
If you like Grilled Pork Adobo then you’ll really like these Guinness Beef Kabobs!
I went out and bought Weber’s chimney starter for the hardwood lump charcoal and it worked really well. The charcoal was ready in 15 minutes and stayed hot for almost an hour! No more waiting for charcoal to light. I’m so happy! ☺️ The burgers were awesome too. Toasted bun with cheese, lettuce and thousand island dressing. 👍🏼 @webergrills #meat #eat #BBQ #weberchimneystarter #instavid