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.
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
- In a bowl, combine pork, garlic, pepper, bay leaves and salt. Place in the refrigerator and marinate for at least 30 minutes.
- In a wide, heavy-bottomed skillet over medium heat, heat oil. Add meat mixture and cook, turning occasionally, until pork is lightly browned.
- 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.
- 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.