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Patty Timmons’s Pork Adobo

Clermont’s Lola’s Bowl & Bistro restaurant serves some of the Filipino foods that owner Patty Timmons grew up eating, including this hearty, tangy meat dish with loads of flavor.

Pork Adobo

Ingredients
2 pounds pork butt, cut into 2-inch cubes
1 head garlic, peeled and minced
2 bay leaves
1/2 teaspoon pepper
1 teaspoon salt
1 tablespoon oil
1 cup vinegar
1/2 cup soy sauce
1 cup water

Directions

  1. In a bowl, combine pork, garlic, pepper, bay leaves and salt. Place in the refrigerator and marinate for at least 30 minutes.
  2. In a wide, heavy-bottomed skillet over medium heat, heat oil. Add meat mixture and cook, turning occasionally, until pork is lightly browned.
  3. Add vinegar and allow to boil, uncovered and without stirring, for about 5 minutes. Add soy sauce and water and stir to combine. Boil for another 3 to 5 minutes.
  4. Lower heat, cover and simmer, stirring occasionally, for about 40 to 50 minutes or until meat is tender and sauce is reduced. Serve hot with rice.

Serves 4

A graduate of IU’s Master of Fine Arts program in creative writing, Terry Kirts hails from a town in Illinois so small it didn’t have a restaurant until he was in the 8th grade. Since 2000, he’s more than made up for the dearth of eateries in his childhood, logging hundreds of meals as the dining critic for WHERE Indianapolis, Indianapolis Woman, and NUVO before joining Indianapolis Monthly as a contributing editor in 2007. A senior lecturer in creative writing at IUPUI, Terry has published his poetry and creative nonfiction in a number of literary journals and anthologies, including Gastronomica, Alimentum, and Home Again: Essays and Memoirs from Indiana, and he’s the author of the poetry collection To the Refrigerator Gods, published by Seven Kitchens Press in 2011.
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