Slow Cooker Filipino Pork Estofado

Heat 2 tablespoons of the olive oil in a skillet. Add the pork and brown on all sides (about 3 to 5 minutes total). Remove and set aside. Next combine the bay leaves, peppercorn, garlic and star anise and wrap in cheesecloth. Add the pork, cheesecloth-wrapped ingredients, 1/4 cup of the brown sugar, the ginger, soy sauce and vinegar to a slow cooker. Set the temperature to low and let cook for 2-1/2 hours (meat will be slightly pink and shred easily).

With about 10 minutes left to go on the slow cooker, boil a small pot of water. Toss in the pearl onions for two minutes. Drain the onions out of the water, cut off the ends and remove the peel. 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. Cook uncovered for 10 to 15 minutes. Once the sauce is thickened and reduced, scoop out and serve.