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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.
Print Recipe
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.