Pork Adobo Flakes

Ingredients

• 680 g (1½ lb)pork adobo, sauce removed
• 1 teaspoonminced garlic
• 2 tablespoonscooking oil
• A dashground black pepper
• 1 tablespoonsoy sauce or Worcestershire sauce
• About 600 g (4 cups)garlic fried rice

Instructions

1. 1

   Shred the pork

   Pull the pork adobo apart into thin threads by hand, then set it aside.

2. 2

   Heat the oil

   Warm the cooking oil in a pan over medium heat.

3. 3

   Fry the garlic

   When the oil is warm but not smoking, add the minced garlic. Cook until light golden, taking care not to let it burn, then remove it and set it aside.

4. 4

   Cook the pork

   Add the shredded pork to the oil left in the pan. Cook for 1 minute, tossing it occasionally.

5. 5

   Season and fry

   Add the soy sauce or Worcestershire sauce and black pepper. Stir-fry for 3 minutes.

6. 6

   Finish and serve

   Transfer the pork flakes to a serving bowl and scatter the fried garlic on top. Serve with garlic fried rice.

What are pork adobo flakes?

Adobo is a Filipino style of cooking in which meat is seasoned and cooked with a savoury, tangy sauce. These flakes use pork adobo that has already been cooked, then shred and fry it for a quick second preparation.

The method makes a practical contrast of tender pork, browned edges and crisp garlic, with garlic fried rice alongside to make the meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 760 calories, 43g protein, 54g carbs, 39g fat.

The rice supplies most of the carbohydrates, while pork contributes protein and much of the fat; the cooking oil adds further fat. Adobo, the added sauce and the rice can all contribute sodium, so balance the plate with vegetables and use a modest amount of extra sauce if needed.

Start with well-drained adobo

Sauce removed: drain the pork before shredding so the threads can fry rather than stew. The meat still brings its adobo seasoning to the pan.

Fine shreds: pull the pork into fairly even strands by hand. Smaller threads expose more surface to the hot oil and are easy to pick up with rice.

Fry the garlic gently

Moderate heat: add the garlic before the oil gets very hot, as the method directs. Garlic can go from golden to bitter quickly, so lift it out as soon as it is lightly browned.

Keep the oil: the remaining garlic-scented oil is used to cook the pork, carrying flavour into the flakes without needing another pan.

Watch the pork as it fries

First minute: toss the threads occasionally as they cook in the pan. This gives them contact with the oil while helping them heat evenly.

Final seasoning: stir-fry for 3 minutes after adding the sauce and pepper. The pork should be hot throughout, with some browned edges; avoid leaving it unattended.

Serve with rice

Garlic fried rice is the recipe’s suggested partner and makes the pork flakes a filling plate. Serve the rice alongside or spoon the pork over it so the flavours mingle.

For a more rounded meal, add a simple vegetable side such as steamed greens or sliced cucumber; these are serving suggestions rather than ingredients in the recipe.

Keep the garlic crisp

Top the pork with the fried garlic just before serving so it keeps its toasted texture. If it sits in the pork for too long, it will soften.

The recipe takes 15 minutes overall and relies on cooked adobo, so have the pork shredded and the rice ready before you begin frying.

Recipe notes & tips

• Remove as much adobo sauce as practical before shredding the meat.
• Keep the oil at a moderate heat so the garlic browns without burning.
• Take the garlic out as soon as it turns light golden; it will continue to darken slightly from residual heat.
• Toss the pork now and then during its first minute in the pan.
• Have the garlic fried rice ready so the pork can be served as soon as it is cooked.
• Scatter the fried garlic over the pork at the table to preserve its texture.

Variations

• Use Worcestershire sauce: choose it instead of soy sauce for the alternative seasoning specified in the recipe.
• Add chilli: serve with sliced fresh chilli for a hotter plate.
• Add greens: serve alongside quickly cooked greens for a vegetable side.
• Serve with cucumber: add sliced cucumber for a cool, crisp contrast.
• Make rice bowls: divide the garlic fried rice among bowls and top with the pork flakes.

Common mistakes to avoid

• Burnt garlic: start with warm rather than smoking oil and remove the garlic when it is light golden.
• Wet pork: drain off the adobo sauce before shredding so the meat can fry.
• Uneven threads: pull the pork into similar-sized strands so they heat at a similar pace.
• Pork left untouched: toss it occasionally during the first minute to help it cook evenly.
• Overcooked flakes: follow the 1-minute and 3-minute cooking periods, checking that the pork is hot and browned rather than letting it dry out.

How to store

Refrigerate leftover pork flakes and rice separately in airtight containers and use within 3 days. Reheat until steaming hot in a pan or microwave; add a small splash of water to the rice if it seems dry. Store the fried garlic separately if you want it to stay crisp.

Frequently asked questions