Slow Cooker Pork Belly & Pineapple Adobo

Remove your pineapple from the can (save the juice!)

Add the reserved pineapple juice to a small bowl and set aside

Chop 3/4 of the pineapple (you'll use the rest later) into large chunks

Chop your pork belly into bite-sized pieces

Turn on your slow cooker to high

Boil half a kettle

Heat a large, wide-based pan (preferable non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the chopped pork belly and chopped pineapple and cook for 4-5 min or until the pork is golden and the pineapple is slightly charred

Meanwhile, combine the pineapple juice with your soy sauce and red wine vinegar – this is your adobo sauce

Peel and chop your brown onion[s] into wedges

Peel and finely chop (or grate) your garlic

Once the pork belly is golden, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to pan and cook for 1 min

Add the adobo sauce (reserve the bowl!) and bring to boil

Cook for 1 min or until thickened

Once thickened, transfer the contents of the pan to the slow cooker

Add the chopped onion, garlic and your bay leaf[ves] with a very generous grind of black pepper and 75ml [125ml] [150ml] boiled water

Give everything a good mix up, then cover and cook on high for 4 hours – this is your pork belly & pineapple adobo

Discard the bay leaf[ves]

Meanwhile, trim, then slice your spring onion[s]

Chop the remaining pineapple very finely

Add the sliced spring onion and chopped pineapple to the reserved bowl with a small pinch of salt and pepper and a small drizzle of olive oil – this is your pineapple topping

Transfer the pineapple topping to the fridge until serving

Once the adobo is nearly ready, add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving