Crispy Adobo Flakes
If you have some leftover adobo, hopefully there is, then to give it a new life is by preparing this dish, Crispy Adobo Flakes. The first time I made this after discovering it on Instagram Posts #crispyadoboflakes, at first, I thought it was corned beef but after reading them it was indeed adobo that was flaked then fried into a crispy concoction. At first, I was sceptical, I thought cooking it again now in more oil would just make it oily but not, it was addictive, in fact you can eat it like a snack, picking it with your fingers a strand at a time.
Most recipes use leftover adobo, but I did something different, while I can still call it leftover I specifically prepared a new batch using a pork cut without fat which I believe works well on this dish, anyways fat will melt anyway when start to crisp it up. With this batch I just simply sautéed lots of garlic then added the pork with 1-part water, 1-part soy sauce, 1-part vinegar, freshly ground black pepper (tons of it) and bay leaves, cooked it slowly until pork is very tender. Placed it in the fridge overnight, flaked then ready for its next life. I fried it in a small amount of oi, just enough for pan frying not deep frying and near the end I added vinegar to give it a slight acidic taste that cuts through the extra grease from the frying process, the result was amazing.
- 500 g cooked pork adobo (non-fatty pork)
- 2 tbsp vinegar
- cooking oil
- Shred the pork pieces along the grain to get small strands
- In a wok heat oil enough for pan frying (not deep frying) and once it starts to smoke add the pork strands.
- Cook while continuously stirring until crispy, add vinegar let, mix and let it cook for a while. Remove from wok, place in a colander to drain excess oil.
- Serve and enjoy.