Grilled Pork Adobo

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"This is out of the June 2017 Cooking Light magazine. Cook time does not include marinating time."

Original recipe yields 4 servings
OK

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 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 & Variations


  • Cooking spray