For our first recipe this year, I decided to share one of my favorite dishes — Adobo Flakes — which is another variation of the popular adobo. This recipe and our version of Adobong Tuyo has a few similarities in flavor. Both dishes exude the distinct aroma and savory of garlic. The big difference is in the texture because Adobo Flakes is shredded.
Another interesting reason why I love this recipe is that you can turn most leftover pork and chicken meat into Adobo Flakes. Your leftover Chicken Tinola or Pork Sinigang can be instantly transformed into this adobo version without the conflicting taste in your mouth. Garlic and vinegar are strong enough to overpower other flavors. Why throw and waste your food if you have ways to save time and money with leftover recipes like this? All you need is a little bit of kitchen prowess and, well, this recipe.
Adobo Flakes can be served as toppings on rice (or fried rice) or as filling in bread. Add fried egg or salted egg and fresh sliced tomatoes on the side. Prepare it using your weekend leftover food and bring it to your school or office for lunch on Monday. You may now stop wondering how those yummy Adobo Flakes in fancy restaurants are being made. Read on to learn how. 
ADOBO FLAKES
You will need:
- 2 tbsp cooking oil
- 1 garlic head, minced
- 250 grams leftover chicken meat and/or pork, shredded
- 1/2 cup vinegar
- 1 tbsp liquid seasoning
- salt and pepper to taste
- chili flakes (optional)
How to prepare:
- In a hot skillet over medium to high heat, saute garlic in oil until light brown. Do not burn.
- Add shredded meat and the rest of ingredients. If you don't have leftover meat, you can first cook the meat in boiling water with some salt over low heat. Once the meat is tender, remove it from water. Use two forks to help you shred and separate the meat from the bones. You may also let the meat cool first and then shred it using your fingers.
- Continue to stir-fry to avoid burning. Toast the meat until golden brown.
- Serve with garlic rice and fried egg.
This one seems to be very interesting and it looks like a sisig by the way, lol. All you have to do is to add an egg and put it on a metallic hot plate, and you will have sisig.
This one is less greasy though. I guess it’s better than ordinary adobo.
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Unfortunately in our house there is no such thing as left over adobo! =)
Thanks, Cheledesma! Happy cooking!
I’m a Filipino living in the US and home cooked Filipino meal always takes me back home but somehow it has taken a back seat because of the busy-ness of life and the convenience of just buying prepared food.Your recipes just made me excited to get back to the kitchen. Expose my “Americanized” family to their cultural heritage via food. Thank you.
Hi Yumima! Thank you for visiting my blog. Feel free to try some of the recipes here. I hope your “Americanized” family will love the pinoy flavor.