How To Cook Pork Adobo In Slow Cooker

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Filipino pork belly adobo recipe

A Filipino pork belly adobo recipe that's sure to please. The meat is marinated in a soy sauce and vinegar mix with plenty of garlic then slow cooked.

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Filipino Pork Belly Adobo Recipe
📖 Recipe

Although it's not a very popular recipe on this site, my Filipino chicken adobo is my family's favorite dish. So, I'm hoping a variation of that recipe may get more views.

Adobo is something that I ate a lot of growing up as my father is Filipino and was the one who did all the cooking. Filipinos consider it the national dish of the Philippines although I don't think it is officially.

I'm usually rushed for time, so I don't usually marinate my chicken adobo very long or let it slow cook. However, marinating the meat for several hours along with slow cooking is the best way to make it.

So, I'm adding in a new recipe for Filipino pork belly adobo which is made more in the traditional way. It's marinated in a mix of soy sauce, vinegar, and lots of garlic.

This is one of those recipes that you'll want to allow plenty of time for. The minimum time the meat should be marinated is 2 hours, but it's much better to let it marinate overnight.

My father always used apple cider vinegar in his adobo, but I think that's just because it's so common here. In the Philippines, coconut, palm, or cane vinegar is more commonly used.

We do have some Asian markets that carry the more traditional vinegars, but I like using apple cider vinegar because it's what I'm used to. Plus, I always have a bottle on hand due the benefits of apple cider vinegar.

So, that's why I made this Filipino pork belly adobo recipe with apple cider vinegar. But, definitely feel free change the vinegar and seasoning to your own preferences.

I rarely stick to a recipe as written, particularly with savory dishes. And, if the recipe calls for garlic, I always add at least double as I love the flavor it adds.

I've been known to even eat garlic for breakfast. My keto fried recipe adds loads of garlic and it's a favorite breakfast food for me. In the Philippines, the garlic fried rice is called sinangag.

I've also got a great roasted garlic cream sauce and a garlic cauliflower mash with mashed celery root. And, I add tons of garlic into any simple meat and vegetable dish that I fry up.

A whole head of garlic is used in this Filipino pork belly adobo recipe. Using a garlic press to mince the garlic before marinating and cooking creates a more fragrant dish.

Filipinos love garlic and it's an ingredient that's found in most of the traditional recipes. It's also a key ingredient in the Filipino style eggplant burger and eggplant salad recipes on this site.

Years ago, there used to be a Filipino restaurant in our area, but the business didn't do well. It's unfortunate because it would have been great to go out and enjoy my favorite dishes without cooking.

My parents are long time members of a local Filipino American club. And, I look forward to getting invited to the annual picnic where I can sample tons of traditional dishes from the Philippines.

Another popular Filipino dish that I probably don't eat often enough is pancit. It's similar to Chinese lo mein, but my father makes it with the thin rice noodles.

Pancit is my father's signature dish and he brings it to all the family gatherings. Since I don't eat rice anymore, I came up with a low carb Filipino pancit recipe made with spaghetti squash.

If you are new to Filipino cooking, I'd recommend starting out with a simple adobo recipe. And this pork belly one is perfect for beginners! Another easy recipe is my pork bistek.

Filipino Pork Belly Adobo Recipe

Recommended Kitchen Accessories

Slow Cooker
Garlic Press
Air tight container for marinating (I prefer using glass over plastic)

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📖 Recipe

Pork Belly Adobo

Filipino Pork Belly Adobo

A popular Filipino recipe that's sure to please. The meat is marinated in a soy sauce and vinegar mix with plenty of garlic then slow cooked.

Prep Time 15 mins

Cook Time 6 hrs

Refrigerator Time 5 hrs 30 mins

Total Time 6 hrs 15 mins

Course: Main Course

Cuisine: Filipino

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Servings 12 people

Calories 606

INGREDIENTS :

▢ 3 pounds pork belly slab cut ½ inch thick
▢ 1 head garlic pressed and finely chopped
▢ 1 tablespoon peppercorns
▢ 2 to 3 pieces bay leaves Laurel leaves
▢ 1 tablespoon garlic powder
▢ salt to taste
▢ ground black pepper to taste
▢ olive oil for frying

GARNISHING :

▢ 1 teaspoon toasted garlic minced
▢ fresh parsley minced

Wash pork belly slices with cold running water and pat dry with paper towel. Season with salt, ground black pepper and garlic powder. Set aside for 30 minutes in the refrigerator.
Mix Marinade. In a small bowl, mix soy sauce and worcestershire sauce. Pour marinade to pork belly slices. Add bay leaves, half of the head garlic and ½ Tbsp. peppercorns. Marinate in the refrigerator for 5 hours or overnight in an air tight container.
In a large skillet with oil, slightly fry remaining garlic and set aside.
In the same skillet, pan fry each pork belly in batches. Slightly brown each side for 2 minutes in low to medium heat. Do not overcrowd. Reserve marinade.
Soy sauce and apple cider vinegar mixture. In a small bowl, add broth, soy sauce, worcestershire sauce and Sukrin Gold (if using) plus the reserved marinade. Mix well. Pour apple cider vinegar but do not stir.
In a stoneware pot of the slow cooker, add marinated pork belly slices, remaining peppercorns and garlic. Do this as you layer all the pork belly slices one after the other. Top with 2 to 3 bay leaves used in the marinate. Pour soy sauce and apple cider vinegar mixture. Using a 6quarts slow cooker, you will have two layers of pork belly. Slow cook for 6 hours in High until pork belly slices are "falling off the bones" tender.
Garnish with toasted garlic and fresh parsley.

Adobo dishes always taste better when eaten the next day. This goes well with a low carb "rice" or low carb buns. You can marinate for at least 2 hours, but marinating for at least 5 hours or overnight makes this dish more flavorful.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Net Carbs: 2 g | % Carbs: 1.3 % | % Protein: 8.1 % | % Fat: 90.6 % | SmartPoints: 23

Values

Array (     [calories] => 606     [carbohydrates] => 2     [protein] => 12     [fat] => 60     [saturated_fat] => 21     [cholesterol] => 81     [sodium] => 723     [potassium] => 304     [vitamin_a] => 20     [vitamin_c] => 2.9     [calcium] => 22     [iron] => 1.2 )

Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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