Grilled Pork Adobo Skewers Recipe | D’Artagnan

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Recipes

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Trim the tenderloins of excess silver skin (if needed) and cut into 2-inch chunks.In a non-reactive container whisk together soy sauce, vinegar, water, oil, brown sugar, garlic, and ginger. Add bay leaves and peppercorns. Add pork, turning to coat well. Cover and refrigerate at least 2 hours, up to overnight.Remove pork from the refrigerator about 30 minutes before you plan on cooking. Thread pork onto skewers, leaving about ½-inch of space in between each piece.Preheat a lightly oiled charcoal or gas grill to high.Meanwhile, place leftover marinade in a small saucepan over medium-high heat and bring to a boil. Continue to reduce until sauce thickens to a slightly syrupy glaze, about 15 minutes. Set aside.Grill pork skewers, brushing with the glaze, until edges are nicely charred and an instant-read thermometer inserted into the center of the pork reaches 145 degrees F.Rest skewers for at least 5 minutes before serving with rice.