Crunchy and flavorful, these crispy adobo flakes are perfect for breakfast, as topping for salad or soup and a delicious accompaniment to your favorite Asian dish. Use left-over pork, chicken or beef adobo to make this so nothing is wasted!

A few days ago, I posted a recipe for Slow Cooker Chicken Adobo which I cooked previously. After the first meal of enjoying this classic Pinoy dish, we had some left-overs as usual (we are a small family after all). Normally, I would simply reheat whatever was left and have it with fried rice for a second meal. But then, I thought that would simply be boring. So, I decided to use the remaining chicken pieces for making crispy Adobo flakes. After all, hubby totally loved the Adobo flakes after having some at a breakfast place in Manila. He couldn't believe how tasty the odd looking shredded meat was and that it was as good as the original dish itself!

Crispy Adobo flakes can be made as a dish on its own and many cook Adobo simply to make the flakes. In this case, I simply used whatever left-over I had as I didn't want to waste any of it. If you wish to make the adobo flakes from scratch, simply follow the original recipe (link posted above). Make it at least a day ahead, preferably at least 2 so the flavor is more pronounced and then simply follow the rest of the instructions below.

It's a pretty easy recipe, of course. So easy in fact that I hesitated to even post it. But I know except for the bulk of our Filipino readers, perhaps not many have ever tried Adobo flakes at all so I thought, why not? So, if you ever make Adobo at all - whether chicken, pork or even beef - then you know, instead of reheating the left-overs you can turn the dish into crunchy-licious Adobo flakes instead. This is great with fried rice and eggs for breakfast - that being a classic Filipino breakfast combo. Don't fancy it for breakfast? You can use this as topping for salad and certainly on soup, especially congee! It's a versatile recipe that you can use as a main dish, topping and as an accompaniment, too for your favorite Asian dishes. Enjoy!

Crispy Adobo Flakes

By: Manila Spoon
Published: 04/15/2016

Crunchy and flavorful, these crispy adobo flakes are perfect for breakfast, as topping for salad or soup and a delicious accompaniment to your favorite Asian dish. Use left-over pork, chicken or beef adobo to make this so nothing is wasted!
If you need a Chicken Adobo recipe, I have a few in the blog and this is the latest one - Slow Cooker Chicken Adobo.

Ingredients

• 2 cups left-over Adobo meat (or more, if you have more) and its remaining sauce, if any
• A little Oil, as needed
• Salt and pepper, for extra seasoning, if desired (optional and may be unnecessary)

Instructions

1. Flake or shred the left-over adobo meat as evenly as you can and as thin or thick as you prefer.
2. In a frying pan, place the shredded meat and all its remaining sauce. In low heat, fry the adobo meat, stirring frequently, until all the sauce has dried up. Set the meat on one side of the pan and brush the pan with a little oil (amount depends on how much shredded adobo you have). Continue to fry and stir frequently over low heat, until the meat is fully dry, brown and crisp. Season to taste, if  you prefer, but that is unnecessary. Serve immediately with rice and eggs for breakfast or as topping for salad or soup. Enjoy!

Yield: 3-4 Servings
Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 10 mins.
Total time: 20 mins.
Tags: Filipino, Asian, Main, Side, Topping, Adobo