With the weather still in summer mode, I decided to add a part three to the BBQ USA by Steven Raichlen series. These recipes are so delicious and very easy to make, my family loved them.

Grilled Pork Kebabs with Hawaiian Filipino Adobo

  • Servings: 4
  • Difficulty: easy
  • Print


2 to 3 pounds of pork tenderloin

salt and pepper

1 medium-sized onion thinly sliced for marinate

1 large onion quartered for skewing

3 cloves garlic thinly sliced

1 i-inch piece of ginger peeled and sliced into matchsticks

2 scallions, white parts minced for marinate and green parts chopped for garnish

1 cup  soy sauce

2/3 cup rice vinegar or white wine vinegar

1 tablespoon sweet paprika

3 bay leaves

2 tablespoons Asian (dark) sesame oil

2 tablespoons butter

2 tablespoons vegetable oil 



Trim off the thin translucent skin from the tenderloin and cut into 1-inch cubes and place in a glass bowl.

Generously rub salt and pepper on the pork with your fingers. Add the sliced onions, garlic, ginger, scallion whites, soy sauce, vinegar, paprika, and sesame oil to the bowl and mix well with your fingers. Let it sit in the refrigerator for 2 hours or more. Stir a couple of times to make sure all the pork gets marinated.

Cut the onion into quartered pieces and thread through the skewers in between the pork pieces. Drain the marinate and place into a saucepan and bring to a boil. After 3 minutes add the butter. Stir the sauce until it cooks. It should reduce and be syrupy. Season if desired.

Brush the oil on the grill and grill the kebabs 3 minutes per side until golden brown. Baste with the oil. Once it’s cooked brush with the sauce. Garnish with the green onions and serve with the sauce. 

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