Welcome to my absolute favorite way to transform leftover pork adobo: Adobo Flakes! After years of perfecting this recipe, I'm excited to share how I turn yesterday's adobo into today's crispy, flavor-packed breakfast treat.
This simple technique creates irresistibly crunchy meat flakes that concentrate all those delicious garlic, vinegar, and soy sauce flavors we love in Filipino adobo.
When paired with steaming garlic fried rice and a runny egg, these crispy adobo flakes make for a breakfast that will have everyone at your table asking for seconds.
Trust me - once you try this recipe, you'll start making extra adobo just so you can create these flakes the next day.
What Are Crispy Adobo Flakes?
Crispy Adobo Flakes are a brilliant Filipino breakfast innovation that transforms leftover pork adobo into crispy, intensely flavored meat flakes. This dish exemplifies the Filipino culinary tradition of repurposing leftovers into something even more delicious than the original.
The process concentrates the classic adobo flavors of garlic, vinegar, and soy sauce while adding a satisfying crunchy texture that pairs perfectly with garlic rice and eggs for a complete Filipino breakfast.
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Why You'll Love This Recipe
This Crispy Adobo Flakes recipe elevates leftover adobo into an entirely new culinary experience. The transformation from tender braised meat to crispy, savory flakes creates an irresistible texture contrast that will make your taste buds dance.
Each bite delivers concentrated adobo flavor with a satisfying crunch, the perfect protein to complement a steaming plate of garlic fried rice for breakfast or any meal of the day.
Ingredients
I keep this recipe intentionally simple with just two main components. The star is definitely the leftover pork adobo, which already contains all those complex flavors from being marinated and cooked in vinegar, soy sauce, garlic, and spices.
The cooking oil is just the vehicle that transforms the texture, creating that satisfying crunch while concentrating the adobo flavors even further. No additional seasonings needed, everything you need for amazing flavor is already in your leftover adobo.
- 1 lb cooked pork adobo (with sauce)
- ½ to 1 cup cooking oil
Equipment
- Frying pan or skillet
- Heat-resistant spatula or tongs
- Fork for shredding
- Paper towels
- Serving plate
How To Make
- Shred the pork adobo slices along the grain using two forks or your fingers.
- Mix the flaked pork thoroughly with its sauce to maximize flavor absorption. Let it sit for 10 minutes.
- Heat a frying pan and pour in the cooking oil.
- When the oil becomes hot, carefully add the shredded pork and fry over medium heat until the texture becomes crisp (about 5-7 minutes), stirring occasionally to ensure even crisping.
- Turn off heat then transfer the fried pork to a plate lined with paper towels to absorb excess oil.
- Once drained, transfer to a serving plate and serve hot with sinamak (spiced vinegar) and garlic fried rice.
Tips from Lola's Kitchen
- Use day-old adobo for the best results—the flavors will have had time to develop fully
- Don't rush the frying process—medium heat ensures the meat gets crispy without burning
- Shred against the grain for shorter meat fibers that crisp up more evenly
- Pat the meat dry with paper towels before frying if it seems too wet from the sauce
- Watch carefully during the last few minutes of frying as the flakes can go from perfectly crisp to burnt quickly
Substitutions
- Chicken adobo works beautifully for this recipe too—follow the same process
- Beef adobo can be used, but may require a slightly longer frying time
- Coconut oil can replace regular cooking oil for a subtle flavor enhancement
- For a healthier version, use an air fryer at 400°F for 5-8 minutes, shaking basket halfway through
- Turkey adobo is a leaner alternative that crisps up nicely
Troubleshooting
- Flakes not crisping? Your oil may not be hot enough or the meat has too much moisture. Ensure the oil is properly heated and pat the shredded meat dry before frying.
- Burning too quickly? Your heat is too high. Lower the temperature and stir more frequently.
- Too salty? Rinse the shredded adobo quickly under cold water, pat very dry, then continue with the recipe.
- Not enough flavor? Before frying, toss the shredded meat in 1 tablespoon of the reduced adobo sauce.
- Too greasy? Make sure to drain properly on paper towels and consider using less oil in the pan.
Storage & Reheating
- Refrigerate in an airtight container for up to 3 days
- Freeze in a freezer-safe container for up to 1 month
- To reheat refrigerated flakes: Heat a dry pan over medium heat and toss the flakes for 2-3 minutes until crispy again
- To reheat from frozen: Thaw in the refrigerator overnight, then reheat in a dry pan
- For maximum crispiness: Avoid microwave reheating as it can make the flakes soggy
FAQ
Can I make this with freshly cooked adobo instead of leftovers?
Yes, but the flavor won't be as concentrated. If using fresh adobo, reduce the sauce more and let the meat cool completely before shredding.
What's the best oil to use for frying?
Neutral oils with high smoke points like vegetable, canola, or peanut oil work best.
How do I know when the flakes are done?
They should be deep brown (not black) and make a crisp sound when stirred in the pan.
Can I add any spices to enhance the flavor?
A pinch of freshly cracked black pepper or a dash of cayenne can add a nice kick to the flakes.
What's the best way to serve Crispy Adobo Flakes?
Traditional serving is with garlic fried rice, a fried egg, and spiced vinegar. It also makes a great topping for congee (rice porridge) or can be used as a filling for breakfast sandwiches.
Is there a way to make this dish less oily?
You can use an air fryer instead of deep frying, or pan-fry with just 2-3 tablespoons of oil, stirring frequently.
Related
Looking for other recipes like this? Try these:
Crispy Adobo Flakes Recipe
Ingredients
- 1 lb cooked pork adobo with sauce
- ½ to 1 cup cooking oil
Instructions
- Shred the pork adobo slices along the grain using two forks or your fingers.
- Mix the flaked pork thoroughly with its sauce to maximize flavor absorption. Let it sit for 10 minutes.
- Heat a frying pan and pour in the cooking oil.
- When the oil becomes hot, carefully add the shredded pork and fry over medium heat until the texture becomes crisp (about 5-7 minutes), stirring occasionally to ensure even crisping.
- Turn off heat then transfer the fried pork to a plate lined with paper towels to absorb excess oil.
- Once drained, transfer to a serving plate and serve hot with sinamak (spiced vinegar) and garlic fried rice.
Tips from Lola's Kitchen
- Use day-old adobo for the best results—the flavors will have had time to develop fully
- Don't rush the frying process—medium heat ensures the meat gets crispy without burning
- Shred against the grain for shorter meat fibers that crisp up more evenly
- Pat the meat dry with paper towels before frying if it seems too wet from the sauce
- Watch carefully during the last few minutes of frying as the flakes can go from perfectly crisp to burnt quickly
The Story Behind Crispy Adobo Flakes
Filipino cuisine is built on resourcefulness and making the most of what's available. Crispy Adobo Flakes emerged from this practical culinary philosophy, turning yesterday's adobo into today's exciting breakfast.
Adobo itself is considered the unofficial national dish of the Philippines, with roots tracing back to the Spanish colonial era. The name "adobo" comes from the Spanish word "adobar," meaning to marinate, but Filipinos transformed this concept into something uniquely their own using indigenous ingredients like vinegar, which also served as a preservative in the tropical climate.
In Filipino households, nothing goes to waste. Leftover adobo, while delicious on its own, sometimes needed reinvention to excite family members. Ingenious home cooks discovered that shredding and frying the meat created something entirely new – concentrating the flavors while adding an irresistible textural element.
The practice of transforming leftovers into crispy meat flakes isn't unique to adobo. Similar techniques can be seen in other Filipino breakfast proteins like beef tapa and tocino, all designed to pair perfectly with sinangag (garlic fried rice) and itlog (egg) – creating the famous Filipino breakfast trio known as silog meals.
What makes Crispy Adobo Flakes special is how the frying process caramelizes the sugars in the adobo sauce while crisping the meat fibers, intensifying the perfect balance of salty, tangy, and slightly sweet flavors that adobo is famous for.
This humble breakfast has now found its way into trendy Filipino restaurants around the world, often elevated with farm-fresh eggs and artisanal rice. But the best version remains the one made in Filipino kitchens, where the tradition of transforming simple ingredients into extraordinary meals continues to thrive.# Crispy Adobo Flakes Recipe
Welcome to my absolute favorite way to transform leftover pork adobo! After years of perfecting this recipe, I'm excited to share how I turn yesterday's adobo into today's crispy, flavor-packed breakfast treat. This simple technique creates irresistibly crunchy meat flakes that concentrate all those delicious garlic, vinegar, and soy sauce flavors we love in Filipino adobo. When paired with steaming garlic fried rice and a runny egg, these crispy adobo flakes make for a breakfast that will have everyone at your table asking for seconds. Trust me - once you try this recipe, you'll start making extra adobo just so you can create these flakes the next day.
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