One of our breakfast go-to is the Pork Adobo Flakes with a heaping plate of fried rice and eggs sunnyside up. Easy to prepare with only a handful of ingredients in less than an hour. This Filipino recipe can be for pork or chicken, and even a combination of both. There are so many versions out there: with pineapple juice, with boiled eggs, with coconut milk, and using other types of vinegars. For this recipe, the Worcestershire sauce and sugar gives it a slightly different flavor but still that sourly sweet taste remains that everyone loves. This can be omitted if you want the classic adobo recipe of garlic, vinegar, soy sauce, laurel leaves and peppercorn. We have the classic version using chicken in this recipe.
This is Filipino staple and definitely a family favorite! Make a big batch of adobo for dinner then serve them as flakes for breakfast the next day- easy, tasteful, and practical.
Pork Adobo FlakesPrint Recipe
- ½ kilo pork belly, cut into 2 inch pieces
- ½ vinegar
- ¼ cup soy sauce
- 2 bay leaves
- 1 teaspoon peppercorns
- 1 teaspoon brown sugar
- 1 teaspoons Worcestershire sauce
- Oil, for frying
- Fried garlic bits, for topping
Sauté pork belly in oil until brown.
Add vinegar, bring to a boil and simmer for 15 minutes.
Add soy sauce, bay leaves, peppercorns, brown sugar and Worcestershire sauce.
Simmer until meat is tender.
Cool and shred meat pieces.
Leave overnight in sauce to absorb more flavor.
Heat oil and fry shredded meat until crispy.
Top with fried garlic bits.