Adobo is something I can eat everyday, especially now that I’m abroad. Eating adobo just brings back so many good memories of my family from the Philippines that I can never get tired of it, even if I eat it everyday. Of course, I can’t do that because I also have a family to feed who love variety in their food, but still, adobo is life. If you want to change up your adobo leftovers, adobo flakes makes it new, but still with that adobo flavor that we all know and love.
Shred the adobo with two forks 
Shredded adobo 
Saute with leftover adobo sauce
When I was in Manila, I would order adobo flakes in the restaurant, and I thought it was so difficult to make. Now that I’m in Madrid and adobo flakes can’t be ordered in a restaurant, I had to learn to make it on my own. Since I was already making adobo, why not make adobo flakes? I did not know that it was going to be super easy. Well, it’s easy if you already have your adobo. If you still haven’t made that first part of the adobo, then it’ll take you longer. So, in short, adobo flakes is best made with leftover adobo. To make this, I used my pork adobo recipe, found here.
Add olive oil 
Fry adobo flakes in olive oil 
Serve with eggs and rice
I eat adobo flakes with rice and eggs (because I’m a traditional Filipino who can’t eat adobo without rice), but you can also serve it with bread, sandwich style.
Pork Adobo Flakes
Ingredients
- Left over adobo and adobo sauce
- Olive oil
Instructions
- Shred leftover pork adobo using two forks.
- Place the pan on medium heat and saute the shredded adobo in its own leftover adobo sauce. The more sauce, the better.
- Move the sauted adobo flakes on one side of the pan and add olive oil on the other side.
- One the olive oil is hot enough, mix everything together to fry the adobo flakes.
- Serve with rice and eggs or with bread, sandwich style.
