Friday 12 February 2016


While traditionalists would insist on the classic traditional adobo, the modernist would stand on their heads to tweak the Filipino all-time favourite dish. The simple adobo recipe can be expressed in an infinite number of ways.

What makes a dish worthy of being called adobo? The very basic recipe would call for garlic and vinegar. Vinegar is the ingredient necessary to preserve the meat. The garlic is there for flavour. Adobo as we know it now would have soy sauce and black pepper added.

As we all love fried pork, why not make crispy flakes out of adobo and serve in a totally different way. The young and young at heart would definitely prefer these crispy flakes served on buns, wraps, taco shells or still will fried rice. Add your own toppings and have it your way.

Watch this video clip to see how this recipe is made:

Yield: 4 servings


700 gms. of pork collar or shoulder meat, cut into thick steaks
1/3 cup of light soy sauce
2 garlic cloves, smashed
1 tbsp. of vinegar
1/4 tsp. ground black peppercorns
1 bay leaf
1/4 c. corn flour
cooking oil for frying
1 tsp. of sugar
ground black pepper and salt to taste


Put the pork meat in a pot and add soy sauce.

Add the garlic, vinegar, ground black pepper and bayleaf.

Top with water to cover the meat.

Cover the pot and simmer until very tender but not falling apart. 

Transfer the meat to a colander to drain. 

Shred the meat.

Transfer to a bowl and add the corn flour. Mix well.

Fry on medium high heat until browned and crisp. this only takes 1-2 minutes.

Season with sugar, salt and pepper.

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