Adobo Flakes

Name: Adobo Flakes
Prep time: 30 min
Yield: 5
Cuisine: Filipino
Ingredients: 1/3 cup Datu Puti Vinegar; 1/2 cup Datu Puti Soy Sauce; 5 Cloves garlic, chopped; 1/4 tsp UFC Ground black pepper; 1/2 kg Chicken leg and thigh; 1/2 kg Pork liempo, half-inch thick; 2 cups Water; 2 Bay leaves; 1 tsp Black peppercorns; 1 cup Golden Fiesta Palm Oil, for frying; 2 Tbsp Cornstarch; 3 Tbsp Water

Filipinos are madly in love with adobo so we’ve come up with a distinct way to cook it. We fondly call this recipe “adobo flakes,” the crispy, shredded version of the original dish. This may seem new to your senses but it’s just as tasteful because we’ve prepared it using your favorite ingredients, seasoning, and condiments, including Datu Puti Soy Sauce and Datu Puti Vinegar. This 30-minute recipe is perfect for Filipinos who prefer to savor their adobo with a bit of crunch!

Required cooking skill level
Intermediate
6-10

persons serving
30

minutes preparation time
60

minutes cooking time

Download
- Share

INGREDIENTS

½ kg chicken leg and thigh
½ kg pork liempo
2 cups water
2 pc bay leaves
1 tsp UFC Whole Pepper
2 Tbsp cornstarch, dissolve in 3 Tbsp water
1 cup GOLDEN FIESTA Palm Oil
¼ cup DATU PUTI Vinegar (dipping sauce )

MARINADE

1/3 cup DATU PUTI Vinegar
½ cup DATU PUTI Soy Sauce
5 cloves garlic, crushed
¼ tsp UFC Ground Pepper

PREPARATION

1. Marinate chicken and pork for 20 minutes. Add water, bay leaves and UFC Whole Pepper. Cover and simmer over low heat for 30 minutes or until tender.
2. Shred meat thinly. Fry in Golden Fiesta Oil until crispy. Set aside.
3. Simmer sauce with cornstarch until thick. Serve with crispy adobo.

How do you find this recipe? If you like the adobo flakes, we’ve got more! To learn other tasteful yet easy-to-follow adobo dishes, view our adobong puti recipe and our chicken-pork adobo recipe now!