Main Course

Filipino pork adobo (slow cooker recipe)

Slow cooker Filipino pork adobo with rice, egg, tomato slices and fried saba bananas

Save yourself the trouble of waiting overnight while your adobo sits in the fridge to allow the flavors to blend and deepen. Cooking adobo in the slow cooker delivers the same results at a much shorter time.

Cook time: 4

Servings: 4 people

Pork rib chops braised in beer

Cooking meat in wine is nothing new nor unusual. But cooking in beer? Ah, you have to try pork ribs braised in beer to believe the delicious results. You can make this dish with beef or chicken too.

Cook time: 1 15

Servings: 4 people

Beef stew rice bowl

Browned beef, bacon, chorizo, herbs, spices and vegetables go into the slow cooker where the magic happens. To serve, rice is scooped in a shallow bowl, topped with the beef stew and drizzled generously with the rice sauce.

Cook time: 8

Servings: 4 people

Lamb shanks braised in Thai mixed fish sauce

The ubiquitous mixed fish sauce of Thailand is the inspiration behind this braised lamb shank recipe. Garlic, lemongrass, ginger, chilies, fish sauce, lime juice and sugar give the dish a deeply nuanced flavor.

Cook time: 2 45

Servings: 4 people

Beijing beef a la Panda Express

A Chinese-American dish, Beijing Beef consists of slices of beef that are marinated, battered and deep fried then tossed with stir fried bell peppers and onion in a sauce that is all at once salty, sweet, sour and spicy.

Cook time: 10

Servings: 4 people

Pork rendang

Cubes of stewing pork are mixed with herbs and spices, left to marinate then slow cooked with more spices, tamarind paste and coconut milk.

Cook time: 2

Servings: 4 people

Pasta arrabbiata with fresh clams

Boil fresh clams (in their shells) in reduced spicy tomato sauce, toss in slightly undercooked pasta, garnish with basil and you've got a winner for dinner.

Cook time: 20

Servings: 3 people

Mongolian beef

A Chinese-American dish derived from the Taiwanese Mongolian barbecue. Slices of beef are stir fried with vegetables then tossed with a thick brown sauce which may or may not be spicy.

Cook time: 7

Servings: 4 people