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tender cooked pork cubes in a glossy dark garlic-vinegar sauce beside plain steamed cabbage wedges and a modest mound of brown rice on one ordinary plate, with no bay leaves, garnish or other food
Melissa Hart

Slow Cooker Pork Adobo

Vinegar, garlic and bay make pork adobo sharp enough to carry a simple plate of rice and cabbage without a sugary glaze. This leaner version uses pork sirloin rather than fatty belly; let the cubes braise until tender, then reduce their sauce separately so you aren't boiling the meat while waiting for the liquid to concentrate. The cabbage needs only a short steam and gives you something fresh-tasting between bites of the tangy pork. Estimated calories: about 440 per serving, including everything listed.
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Prep Time 25 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless pork sirloin roast visible fat trimmed and cut into 1 1/2-inch cubes
  • 1/3 cup cane vinegar or unseasoned rice vinegar
  • 3 tbsp reduced-sodium soy sauce
  • 1/3 cup water for pork
  • 6 garlic cloves smashed
  • 2 bay leaves
  • 1/2 tsp coarsely ground black pepper
  • 1 tsp neutral oil
  • 1 lb green cabbage cut into 1-inch wedges
  • 3/4 cup dry brown rice
  • 1 1/2 cups water for rice

Method
 

  1. Heat oil in a large skillet over medium-high heat and brown pork for 5 minutes, turning. Transfer to a 4-quart slow cooker.
  2. Add vinegar, soy sauce, 1/3 cup water, garlic, bay leaves and pepper. Cover and cook on low for about 6 hours until the pork is fork-tender and reaches at least 145°F.
  3. During the final hour, bring rice and 1 1/2 cups water to a boil in a covered saucepan, reduce to low and cook for 40 to 45 minutes, then rest covered for 10 minutes.
  4. Lift pork to a plate and remove bay leaves. Pour cooking liquid into a small saucepan, skim excess surface fat and simmer for 5 to 8 minutes until reduced to about 3/4 cup; return pork to the sauce.
  5. Steam cabbage in a covered steamer over simmering water for 8 to 10 minutes until tender.
  6. Divide pork, sauce, rice and cabbage among 4 plates, allowing cooked pork to rest at least 3 minutes before eating.