Grilled Adobong Liempo


  • 550 g pork, liempo, cut into serving portions or 2 x 2-inch chunks
  • 1/3 cup DEL MONTE Red Cane Vinegar (47cl)
  • 1/4 cup soy sauce
  • 6 cloves garlic, minced
  • 1/4 tsp peppercorn, crushed
  • 2 pc bay leaf/laurel leaf
  • 1 pouch DEL MONTE Pineapple Tidbits (115g)


  1. Place all ingredients in a bowl and marinate meat for at least 4 hours in the refrigerator. Drain then reserve marinade. Pan-grill or charcoal-grill meat until done.
  2. To make the adobo sauce, pour reserved marinade in a pan and simmer for 8 minutes. Pour over liempo or serve on the side.