Grilled Pork Adobo
Recipe: #26099
May 18, 2017
Categories: Chops, Grilling (Outdoor), Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, more
"This is out of the June 2017 Cooking Light magazine. Cook time does not include marinating time."
Ingredients
Nutritional
- Serving Size: 1 (214 g)
- Calories 325.5
- Total Fat - 18 g
- Saturated Fat - 4.6 g
- Cholesterol - 89.8 mg
- Sodium - 1550.9 mg
- Total Carbohydrate - 11 g
- Dietary Fiber - 1.4 g
- Sugars - 7.7 g
- Protein - 28.8 g
- Calcium - 39.7 mg
- Iron - 1.7 mg
- Vitamin C - 12.8 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 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.
Step 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.
Step 3
Place pork on girll 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.
Step 4
Drizzle pork with remaining reduced marinade. Sprinkle with green onions.
Tips
- Cooking spray