You know how I always say that adobo tastes better after sitting in the fridge overnight? Well, it turns out that my observation is only true for adobo cooked the traditional way. Slow cooker Filipino pork adobo tastes as though it had sat overnight in the fridge even though it hasn’t.
Slow cooking pork adobo is like marinating, simmering and letting it sit overnight in the fridge all at the same time. The flavors are bolder and the meat is tasty like you’ve never had tasty adobo before. Every square millimeter, including the innermost portion, is bursting with that sour-salty flavor that we love. It’s fabulous!
Tip: To give the pork pieces even coloring, stir the contents of the slow cooker after two hours. You may want to adjust the seasonings at this point too. I made no adjustments whatsoever because I used seasoned broth. If your broth is unseasoned (or if you used water), you may need to make some adjustments.
You have the option to brown the meat before slow cooking. I like browning my pork. What I do is coat the bottom of a frying pan with cooking oil and spreading the pork pieces. I just leave them there on high heat until the undersides are lightly browned. I give them quarter turns every few minutes to brown all sides evenly. If you decide to skip this step, the slow cooking time will be longer.
- 500 grams pork belly
- 8 cloves garlic
- 1/4 cup cane vinegar
- 1/3 cup soy sauce
- 1/2 cup bone broth (you may use water but the adobo won't be as flavorful)
- 1/2 teaspoon lightly pounded black peppercorns
- 2 bay leaves
- 1 sprig oregano stripped
- fried garlic to garnish
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Cut the pork into two-inch pieces.
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Optionally, brown the pork in hot oil.
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Place the pork in the slow cooker. Add the rest of the ingredients. Stir.
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Set the slow cooker on LOW and let the pork adobo cook for four hours. If you did not brown the meat, the cooking time would be an hour or so longer.
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Sprinkle the adobo with fried garlic before serving.
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Serve your slow cooker Filipino pork adobo with rice. And fried egg, if you like that combo.
