Crispy Adobo Flakes

02/09/2011 By

Do you love Pork Adobo? How about creating a twist to the typical Pork Adobo Recipe?

I like to eat garlic fried rice in the morning. Dishes like Tapsilog and Longsilog excite me. There are times when I want to keep it simple by having sinangag na dilis with my fried rice along with some spicy vinegar dip (sinamak). There are even times when I want something unique, something that I’ve never had for a long time.

Crispy Adobo Flakes is one of the dishes that I am referring. If I want to have Crispy Adobo flakes, I should plan ahead for it. Well…even if there is a plan, it does not happen the entire time.  I have the tendency to lose control by eating the adobo before they turn into crispy flakes – but not this time. I made sure that I document the steps so that you too can make your own for breakfast.

Some of you already know how it is done, while others have no idea at all. Those who have no idea will be surprised after reading on this post simply because they have not thought about how quick and easy it is to cook adobo flakes.

How easy? Please be the judge.

Try this Crispy Adobo Flakes Recipe and let me know your thoughts.

Ingredients:

1 lb pork adobo, cooked

1/2 to 1 cup olive oil

Watch the cooking video:

Cooking procedure:

1. Tear-up or flake the pork adobo slices along the grain.

2. Mix the flaked pork with its sauce to absorb flavor. Let it sit for 10 minutes.

3. Heat a frying pan and pour-in the olive oil.

4. When the oil becomes hot, fry the shredded pork in medium heat until the texture becomes crisp.

5. Turn-off heat then transfer the fried pork in a plate lined with paper towel. This will absorb the oil.

6. Transfer to a serving plate then serve with sinamak (spiced vinegar).

7. Share and enjoy!

Filed Under: Pork Recipes, Recipes Tagged With: , , , , , ,
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Comments

  1. Donna Marie says:
    02/09/2011 at 8:30 pm

    On a side note, if you love your wrist, wait until the adobo is at room temperature. Shredding pork adobo straight from the fridge will have your wrists begging for mercy. :P

    I know, I know, it was pretty dense of me, but I cannot wait to try it out… plus the fact that I’m hungry. :)

  2. Joanna says:
    06/21/2011 at 11:15 pm

    pano kung may fat bits ung pork? shred din ung or should i slice it off and put aside?

  3. Hazel says:
    10/28/2011 at 7:11 pm

    Hi there, just to advise, you may also want to use gloves when peeling the meat. I know its kinda maarte but it will help you with the odors not to stick on your fingers … ewwwww….