Crispy Adobo Flakes Recipe
Crispy Adobo Flakes transform leftover pork adobo into intensely flavorful meat with a satisfying crunch. This Filipino breakfast staple concentrates the savory-tangy profile of traditional adobo through a simple frying process. The meat, already infused with garlic, vinegar, and soy sauce, is shredded and fried until crisp, creating textural contrast and deepening flavors. Served alongside garlic rice and eggs, it exemplifies Filipino ingenuity in repurposing leftovers into something arguably better than the original dish.
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
Tried this recipe?Let us know how it was!