Adobo Flakes

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
  • 2-5
    persons serving
  • 30
    minutes preparation time

INGREDIENTS

  1. 1/3 cup Datu Puti Vinegar
  2. 1/2 cup Datu Puti Soy Sauce
  3. 5 Cloves garlic, chopped
  4. 1/4 tsp UFC Ground black pepper
  5. 1/2 kg Chicken leg and thigh
  6. 1/2 kg Pork liempo, half-inch thick
  7. 2 cups Water
  8. 2 Bay leaves
  9. 1 tsp Black peppercorns
  10. 1 cup Golden Fiesta Palm Oil, for frying
  11. 2 Tbsp Cornstarch
  12. 3 Tbsp Water

DIPPING SAUCE

PREPARATION

  • 1 In 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.
  • 2 Add water, bay leaves and black peppercorns, then simmer for 30 minutes or until meats are tender. Let it cool.
  • 3 Shred the meat into thin flakes, then fry it in Golden Fiesta Palm Oil.
  • 4 Simmer the leftover adobo sauce. In a small bowl, dissolve cornstarch in water. Add to thicken.
  • 5 Drizzle over the flakes to moisten meat and add a boost of flavor. Serve with leftover sauce and Datu Puti Vinegar.

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!

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