Slow Cooker Filipino Pork Estofado Recipe

Name: Slow Cooker Filipino Pork Estofado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Olive Oil, Divided; 2 pounds Deboned, Spare Rib Pork, Cubed; 3 whole Dried Bay Leaves; 1 Tablespoon Whole Peppercorn; 6 cloves Garlic, Minced; 1/2 whole Star Anise; 1/4 cups Plus 1 Tablespoon Brown Sugar, Divided; 1 teaspoon Ginger Powder; 3/4 cups Soy Sauce; 1/2 cups Vinegar; 12 whole Pearl Onions; 2 whole Ripe Plantains, Peeled And Cut Into 2-inch Slices; 1/4 cups Cashews; 1 cup Shittake Mushrooms, Sliced; 2 Tablespoons Sake; Sea Salt, to taste

Servings: persons

3 Tablespoons Olive Oil, Divided
2 pounds Deboned, Spare Rib Pork, Cubed
3 whole Dried Bay Leaves
1 Tablespoon Whole Peppercorn
6 cloves Garlic, Minced
1/2 whole Star Anise
1/4 cups Plus 1 Tablespoon Brown Sugar, Divided
1 teaspoon Ginger Powder
3/4 cups Soy Sauce
1/2 cups Vinegar
12 whole Pearl Onions
2 whole Ripe Plantains, Peeled And Cut Into 2-inch Slices
1/4 cups Cashews
1 cup Shittake Mushrooms, Sliced
2 Tablespoons Sake
Sea Salt, to taste

1
Heat 2 tablespoons of the olive oil in a skillet.
2
Add the pork and brown on all sides (about 3 to 5 minutes total).
3
Remove and set aside.
4
Next combine the bay leaves, peppercorn, garlic and star anise and wrap in cheesecloth.
5
Add the pork, cheesecloth-wrapped ingredients, 1/4 cup of the brown sugar, the ginger, soy sauce and vinegar to a slow cooker.
6
Set the temperature to low and let cook for 2-1/2 hours (meat will be slightly pink and shred easily).
7
With about 10 minutes left to go on the slow cooker, boil a small pot of water.
8
Toss in the pearl onions for two minutes.
9
Drain the onions out of the water, cut off the ends and remove the peel.
10
Then toss the onions, plantains, cashews, shiitake, remaining 1 tablespoon brown sugar, sake, a bit of sea salt and the pork and juice from the slow cooker (throw away the cheesecloth and its ingredients) into a large skillet or wok.
11
Cook uncovered for 10 to 15 minutes.
12
Once the sauce is thickened and reduced, scoop out and serve.

872

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 Tablespoons Olive Oil, Divided, 2 pounds Deboned, Spare Rib Pork, Cubed, 3 whole Dried Bay Leaves, 1 Tablespoon Whole Peppercorn, and more.

Yes, Slow Cooker Filipino Pork Estofado falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Filipino Pork Estofado

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions