PORK ADOBO

Ingrediënten

600g pork belly, cut into large cubes

1 large onion, sliced

1 tbsp olive oil

5 bay leaves

1 tsp ground ginger

2tbsp cider vinegar

100mI soy sauce

10 black peppercorns, whole

250g pineapple chunks

500ml pineapple juice

Cooked rice, to serve

Salt and black pepper

Instructies

1 Heat the oil in a non-stick pan and brown the pork over a high heat for 5-6 minutes. Add the onion and continue cooking for a further five minutes. Use a slotted spoon to remove the pork and onion from the pan.

2 Put the pork and onion in the slow cooker. Add the bay leaves, peppercorns, ginger and some salt and pepper. Add the pineapple juice (make sure that there is enough juice added to cover all other ingredients in the slow cooker; extra juice may be added if needed.

3 Set the slow cooker to high and cook for 6-7 hours.

4 Transfer the pork from the slow cooker to a frying pan using a slotted spoon. Add the soy sauce, vinegar, pineapple and about three-quarters of the liquid from the slow cooker. Bring to the boil over a medium heat and reduce to simmer until the sauce thickens slightly.

5 Serve with boiled rice.