Something about adobo makes it impossible to cook just enough for one meal—there are always leftovers. It works for us, though, since adobo is a million times better the day after. The meat is more tender and the sauce is more concentrated, making for a more enjoyable meal. And while we love ourselves this extra flavorful re-heated adobo, we can't help but shred it up and fry it to make adobo flakes anyway.
This adobo flakes recipe is a quick way to repurpose leftover adobo. It's pretty straightforward, and we'll bet that anyone who already knows how to make adobo also knows how to do this. But for those who can't seem to get it right, we're sharing some of our tips to get it properly dry, thin, and crispy.
- Pepper’s best pork adobo, leftover
- 2 tbsp neutral oil
- steamed rice
- egg or salted egg
Remove adobo meat from the sauce. Set sauce aside or discard.
Using a fork, shred the meat.
Add oil in a pan over medium heat. Once oil is hot, add meat and saute until dry.
Leave the meat untouched for 5 mins until it forms a crust around the edges.
Saute adobo around the pan and leave again for another 5 mins until completely dried.
Serve with hot rice, atchara, and salted egg or fried egg.