Crunchy and flavorful, these crispy adobo flakes are perfect for breakfast, as a topping for salad or soup, and as 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 Filipino-style 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 leftovers I had as I didn’t want to waste any of it.
In this post, I will teach you how to easily make adobo flakes from scratch regardless of the type of adobo you use – chicken, pork or a combination.
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 leftovers 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 a 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!
Ingredients
- 2 cups (or more) left-over Adobo meat – pork, chicken, or a combo and its remaining sauce, if any
- A little Oil, as needed
- Salt and pepper, for extra seasoning, if desired (optional and as needed)
You can find several adobo recipes on our blog. Click on the highlighted portion to access the recipe – slow cooker chicken adobo, chicken and pork adobo, chicken adobo (Chinese Style), and classic chicken adobo.
Instructions
- Flake or shred the left-over adobo meat as evenly as you can and as thin or thick as you prefer.
- 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 (the 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 a topping for salad or soup. Enjoy!
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!
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
Crispy Adobo Flakes
Ingredients
- 2 cups or more left-over Adobo meat – pork, chicken, or a combo and its remaining sauce, if any
- A little Oil, as needed
- Salt and pepper for extra seasoning, if desired (optional and as needed)
Instructions
- Flake or shred the left-over adobo meat as evenly as you can and as thin or thick as you prefer.
- 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 (the 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 a topping for salad or soup. Enjoy!
Last updated on January 16th, 2024 at 06:33 am
I have NO experience with adobo sauce. That will have to change! What a great idea. These crispy flakes look very intriguing! I'm going to add adobo to my shopping list! Pinned
Love this simple and delicious dish! Nettie
What a fun recipe. I love that you aren't wasting anything, and I think this would be a huge hit with my husband. Great work!
I love adobo sauce and can think of so many uses for this delicious meat.
I love how you have "re-invented" leftovers. This sounds delicious.
Dear Abigail, I love this idea…I bet it is so tasty. Perfect for so many dishes. xo, Catherine
Oh yum! I could easily snack my way through all of these I think.
What a unique and tasty breakfast and snack idea Abby!
I am loving the sound of this! I am eating a lot of protein just now with my strength training and this sounds perfect!
What a great way to use adobo sauce! I love the idea!
I'm afraid I couldn't resist more than 5 minutes if I had this dish in front of me!! 🙂
Yummy! It will be a delicious lunch for me! Thanks! ^^
Just made some and husband can't stop tossing some into his mouth like they were chips. He says it tastes like beef jerky and LOVES IT.
So glad to know that! It really is a huge favorite in the Philippines. Thanks for your feedback!
How long will this last in the fridge? I have a funny feeling I will be cooking adobo more even just for this topping alone…yayyyyy!!!
Author
Adobo has vinegar so it should be good for a few days. However, if you want the adobo flakes to stay crispy and tasty, it’s probably best to eat it on the day it’s done since dry frying would remove most of the moisture though the taste would be retained. I’m not sure how nice the flakes would be to dry fry again the next day. This is why I do this for left-overs mostly so it’s not a huge amount to eat up.
I am just drooling over this – it sounds incredible! Love the adobo flavors and the crispness! What a great idea!
You’re so creative this adobo flakes is such a great idea and love how crispy this looks!
I am very proud of this dish! Thanks a lot for sharing this adobo flakes recipe! This is my favorite!
I love the idea to use chicken adobo leftovers to make this into something new so nothing is wasted. Genius!
This is such a great idea for leftover adobo! It tastes really good!