Adobo Flakes Recipe – Perfect for Breakfast or Merienda

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What is Adobo Flakes?

Adobo Flakes is a flavorful Filipino dish made by shredding cooked pork adobo and pan-frying it until dry, crispy, and slightly caramelized. The main ingredient is usually pork—often leftover adobo—transformed into crunchy bits packed with garlicky, savory goodness. This dish is a popular way to give new life to classic Pork Adobo, turning yesterday’s ulam into something exciting and crave-worthy.

Why Masarap?

What makes this Adobo Flakes truly masarap is the contrast in texture and depth of flavor. The slow-cooked adobo meat becomes crispy on the outside while staying rich and meaty inside. Familiar notes of garlic, vinegar, and pepper intensify as the meat fries, creating an aroma that instantly feels comforting. Simple lang pero punong-puno ng lasa—perfect for those who love bold, savory bites.

Best Eaten For

This dish is best enjoyed for breakfast or merienda. It’s a go-to choice for silog meals, quick snacks, or anytime cravings hit and something crispy is needed.

Ingredients

Cooked pork adobo (meat only, shredded)
Cooking oil
Garlic (optional)

How to Cook Adobo Flakes

Shred the cooked pork adobo into fine, even strands using a fork.
Heat oil in a pan over medium heat and sauté garlic if using.
Add the shredded meat and spread it evenly across the pan.
Cook, stirring occasionally, until the meat dries out and turns crispy.
Remove from heat once golden brown and fragrant.

Serving Suggestions

Adobo flakes is best served with garlic rice and a sunny-side-up egg for a classic silog-style meal. It also works well as a pandesal filling or as a topping for lugaw. For a fuller Filipino spread, it pairs nicely with Lumpiang Shanghai. If rice is a must, serving it alongside Egg Fried Rice (Pinoy Style) makes the meal even more satisfying.