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
  • 6-10
    persons serving
  • 30
    minutes preparation time
  • 60
    minutes cooking time

INGREDIENTS

  1. ½ kg chicken leg and thigh 
  2. ½ kg pork liempo
  3. 2 cups water
  4. 2 pc bay leaves
  5. 1 tsp UFC Whole Pepper
  6. 2 Tbsp cornstarch, dissolve in 3 Tbsp water 
  7. 1 cup GOLDEN FIESTA Palm Oil
  8.   ¼ cup DATU PUTI Vinegar  (dipping sauce )

MARINADE

  1. 1/3 cup DATU PUTI Vinegar
  2. ½ cup DATU PUTI Soy Sauce 
  3. 5 cloves garlic, crushed 
  4. 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!

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