Pork Adobo Kebabs with Vegetable Rice Pork Adobo Kebabs with Vegetable Rice

Pork Adobo Kebabs with Vegetable Rice

This pork kebabs recipe follows the much-loved Filipino inspired adobo cooking style of marinating the pork using vinegar, garlic and soy sauce. Don't forget to spoon any remaining marinade over the kebabs and rice - you won't want to waste any of it!

Cooking Time

cooking time
11 minutes

Easy Cooking Skill

cooking skill
Easy

Serves

serves
4 people

Ingredients

  • 4 pork loin medallions or pork loin steaks, fat removed and diced
  • 2 tablespoons white wine vinegar
  • 2 garlic cloves, peeled and finely chopped
  • ½ teaspoon ground black pepper
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 1 red pepper, deseeded and cut into small squares
  • 100g button mushrooms
  • 1 x 227g can pineapple slices in natural juice, drained and each cut into cubes
  • 2 x 200g pouches frozen vegetable rice
  • 8 wooden skewers/metal kebab skewers
  • Lime wedges, to garnish

Method

1

If using wooden kebab sticks, soak in water for 10 minutes. In a medium bowl, mix together the vinegar, garlic, pepper, soy sauce and oil. Add the pork, stir, cover, set aside and marinate for 10 minutes. 

2

Preheat the grill to moderate. Drain the pork from the marinade (reserve marinade). Thread the pork onto the skewers alternating with the pepper, mushrooms and pineapple. Place on a grill pan lined with foil and grill for 10 minutes, turning occasionally or until the juices run clear. 

3

Place the remaining marinade in a small saucepan with the juices from the grill pan and bring to the boil. Simmer for 1 minute until piping hot.  

4

Meanwhile, microwave the rice pouches according to pack instructions. Divide between 4 plates. Serve the pork kebabs on top of the rice and spoon the sauce over the cooked kebabs

Serving Suggestions

Try serving with fragrant Jasmine rice or a flavoured rice pouch instead

Additional Information

Adobo Kebabs with Vegetable Rice Nutritional Details