Adobo Recipe – Adobo Flakes

This is one adobo dish that we really love.  I sometimes make this when we have leftover adobo. But most of the time I make this from scratch when the craving for adobo flakes sets in.  This adobo recipe can be done with pork or chicken but I prefer to do this with a combination of both. This is so good with either rice or as a sandwich filling.  When we eat this with rice, a fried egg would usually go with it.  As a sandwich filling, we usually add in some mayonnaise, tomatoes and lettuce.  It takes longer than usual to cook this adobo dish but the effort is worth it.  Try it and you will find out.

Ingredients :

1 whole chicken cut into adobo serving size

1 kg pork pigue or kasim, cubed

½ cup white vinegar

¼ cup soy sauce

1 whole garlic, peeled and mashed

1 laurel leaf

1 tsp whole peppercorns

4 tbsp cooking oil

Procedure:

1. Combine pork, chicken, vinegar, garlic, laurel leaf and peppercorns in a pan. Boil uncovered. 
2. Add ½ cup water and simmer over low heat until pork and chicken are tender.  Add water a little at a time if the sauce dries up. The pork and chicken have to be really tender to enable flaking. 
3.  When tender remove the pork and chicken from the pan and drain. Set aside to cool.  Do not discard the pan juices. 
4.  When cool, flake the chicken and pork.  Use your hands or do it with a fork. 
5.  Return the flaked chicken and pork to the pan and cook over low heat.  This will allow the flakes to absorb all the adobo sauce and drippings from the pan.  Simmer until the sauce dries up.
6.  When dry, add cooking oil pan fry the flakes over low heat, taking care not to burn the flakes.   When flakes turn golden brown and crispy remove from pan and serve.