Adobo Flakes

Filipinos love adobo so much that we've come up with a number of ways to cook it. This crispy, shredded version is great for those who like it with a bit of crunch!

  • Required cooking skill level

    Intermediate
  • 2-5
    persons serving
  • 30
    minutes preparation time

INGREDIENTS

DIPPING SAUCE

Preparation

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    1In a pot, combine Datu Puti Vinegar, Datu Puti Soy Sauce, garlic, amd ground black pepper. Add the chicken and pork. Marinate for at least 15 to 20 minutes.

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    2Add water, bay leaves and black peppercorns, then simmer for 30 minutes or until meats are tender. Let it cool.

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    3Shred the meat into thin flakes, then fry it in Golden Fiesta Palm Oil.

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    4Simmer the leftover adobo sauce. In a small bowl, dissolve cornstarch in water. Add to thicken.

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    5Drizzle over the flakes to moisten meat and add a boost of flavor. Serve with leftover sauce and Datu Puti Vinegar.

  • No Image Available

    1In a pot, combine Datu Puti Vinegar, Datu Puti Soy Sauce, garlic, amd ground black pepper. Add the chicken and pork. Marinate for at least 15 to 20 minutes.

  • No Image Available

    2Add water, bay leaves and black peppercorns, then simmer for 30 minutes or until meats are tender. Let it cool.

  • No Image Available

    3Shred the meat into thin flakes, then fry it in Golden Fiesta Palm Oil.

  • No Image Available

    4Simmer the leftover adobo sauce. In a small bowl, dissolve cornstarch in water. Add to thicken.

  • No Image Available

    5Drizzle over the flakes to moisten meat and add a boost of flavor. Serve with leftover sauce and Datu Puti Vinegar.