#adobo flakes

[jamesabelc]

Couch Club 2nd Anniversary

[thesweetedge-blog]

Baked Potatoes with Adobo Flakes

Got left over Adobo? Here’s an idea, baked potatoes with adobo flakes! This definitely makes an amazing comfort food what with the melted cheese  and sour cream, wouldn’t you agree? For an amazing pork belly adobo recipe, one I had previously posted, get it here. To learn how to make Adobo Flakes check out the recipe below. [amd-yrecipe-recipe:22]      

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[jodiesmommy]

Adobo Flakes done right I still think that the adobo flakes at Nikko's Baking Studio is still one of the best in town. It's shredded like floss and fried almost to a crisp but not quite. Super YUM!

[pinoycuisine]

Sa pula sa puti. Adobo flakes and adobo with lout soy sauce. Woohooo #food #filipino #adobo @electroluxph #discoverE @axle16alex by michael / soon on Flickr.

[ricethief-blog]

It's an Adobo love affair

What is the Philippines' national dish? 

This is probably one of the hardest questions to answer. With over 7,100 islands in the entire country, it is very hard to exactly pinpoint what kind of food these 7,100 islands have in common. I haven't visited all 7,100 islands either to be called and deemed worthy of officially naming the Philippines' national dish. However, I think that  there is one dish that seems to be found in all regions of the Philippines. It's just that there is a different version of it in every region. Nonetheless, same principle, only using a different method. 

Let me introduce to you the Philippine Adobo. 

The name, Adobo, has a very Spanish ring to it. The humble Adobo does have its roots and origin from Spain. To people who do not know, a greater part of early Philippine history (over 300 years) was spent being colonized by Spain. As the Philippines' Department of Tourism TVC would describe, "300 years in a convent". This is one reason why the Philippine cuisine is greatly influenced by Spanish cuisine. We have a lot of dishes that resemble Spanish food  such as Paella, Callos, Cocido, Lengua, and more. Adobo is one of these dishes. 

What does Adobo mean?

Adobo is a method of preservation of meat that was used earlier in the day. There was no electricity and people had to make use of spices and sauces in order to preserve their meats. There are a lot of variations to Adobo but the basic principle is that meat is marinated and cooked in spices, garlic and vinegar. 

I was supposed to post a photo of the Pork Adobo that I had made a year ago on my previous blog but sad to say, I could not recover the photos anymore. :( 

Disclaimer: Photo grabbed from latestrecipes.net 

That is how Philippine Adobo would normally look like. The Philippine Adobo uses soy sauce instead of tomatoes, unlike its Spanish version. The reason for this is that the Philippines also had a wave of Chinese immigrants who introduced us to soy sauce. 

Personally, I like my Adobo a bit sweet and oily, just like how my mom would make it at home. I shall share with you my recipe for Pork Adobo and how to use leftover  Pork Adobo to make adobo flakes. 

Pork Adobo

Ingredients:

500 grams pork belly, pork butt or pork shoulder, cut into large cubes (do not remove skin)

6-8 cloves of garlic, whole

2 pcs. Bay leaves

1 cup soy sauce

1/2 cup cane vinegar

3 Tbsp sugar (or more depending on how sweet you want it)

Black pepper 

Procedure:

1. Take a small pot, put in the pork, garlic, bay leaves and black pepper. Add water   until the pork is entirely submerged in water. Bring this to a boil. Every once a while, skim out the impurities (foamy white bubbles floating to the top) and throw it away. 

2. Boil the pork until it is almost tender. Don't worry if the water has reduced to half. Add your vinegar first and let it boil for 10 minutes. Then, add the soy sauce. Boil until the sauce has reduced into at least, half the amount. 

3. Add the sugar. Then cook for 10 minutes more with the lid on. Make sure that there is enough liquid in the pot to avoid getting burned pork adobo. If you want your adobo with more sauce, add more soy sauce, vinegar and water. If you want it otherwise, reduce the sauce until it is enough just to coat the meat. 

4. Transfer to a plate and serve with steamed white rice! :) 

Note: When you end up with left-overs of Pork Adobo, do not worry! You can always revamp it into Adobo Flakes! :) Adobo Flakes is a dish made from left-over Pork Adobo wherein the meat is shredded finely and fried or roasted in the oven until it becomes crispy. 

Adobo Flakes

Ingredients:

Left-over Adobo

Procedure: (2-way)

1. Take your left-over adobo out of the refrigerator. Using your hands, take apart the meat into fine shreds. This may take time as you want the shreds to be as fine and thin as possible so you can end with crispy flakes. 

2. Make sure that you remove as much sauce as you can. Having wet adobo shreds will become a frying hazard. You don't want really hot oil splattering all over the place and all over your face. @.@ 

3. Prepare a frying pan with around 1 Tbsp of cooking oil. Use medium heat. When the oil is hot, add your shredded adobo. Let it fry until it becomes crispy and golden brown. 

4. If you don't want to fry your adobo shreds, another method is to put your shredded adobo in a roasting pan and pop it in the oven until it is crispy. The oven should be set at 180 degrees Celsius . 

This is best eaten with garlic fried rice and egg. Or, it can also be partnered with chilled bottles of beer while hanging out with your friends. 

Adobo is <3.