slow cooker pork & pineapple adobo
serves 4 | prep 15 mins | cooking 6 hours 30 mins
440g can pineapple pieces in juice
80ml (⅓ cup) gluten-free soy sauce
80ml (⅓ cup) white wine vinegar
1 tbs vegetable oil
1kg pork shoulder, cut into 3-4cm pieces
1 brown onion, chopped
3 fresh or dried bay leaves
1 tsp black peppercorns
5 garlic cloves, crushed
Thinly sliced green shallots and warmed microwave white rice, to serve
1 Drain the pineapple, reserving 80ml (⅓ cup) juice. Combine the reserved juice, soy sauce and vinegar in a bowl.
2 Set a slow cooker to Browning (see note). Add the pineapple pieces to the slow Cooker. Cook for 1 minute each side or until golden. Transfer to a plate.
3 Heat the oil in the stow cookes In batches, cook the pork, taning, for 5 minutes or until browned. Transfer to a plate.
4 Add the onion, boy leaves and peppercorns to the slow cooker (with a little more oil, if necessory). Cook, stirring occasionally, for 5 minutes ok until softened. Stir in the garlic Cook for 30 seconds or until aromatic. Return the pork to slow cookes Pour in the juice mixture and stir until combined. Cook for 5-10 minutes or until heated through.
5 Cover and cook on low for 5 hours 45 minutes or until tender.
6 Add the pineapple pieces to the slow cooker. Cover and cook for 5 minutes or until heated through. Season with salt and top with shaoot Serve witn rice.
“ Filipino adobo is not to be confused with a Mexican style adobo, which is based on dried chillies and has a much thicker sauce. This has a tang of vinegar, which we've offset with sweet pineapple.”
Tracy Rutherfard, freelance feed editar
NOTE
If you don’t have a Browning function on your slow cooker, use a large frying pan for steps 2-4.
cosy creamy beef
serves 4 | prep 25 mins | cooking 8 hours 25 mins
60ml (¼ cup) extra virgin olive oil
600g beef oyster blade steak, excess fat trimmed, cut into 5cm pieces 40a (¼ cup) plain flour
300g sweet potato, peeled, coarsely
