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Crispy Pork Adobo Flakes
Adobo has an extraordinary way of tasting better over time. Bring out the flavors even more with caramelized and crispy shredded pork that's layered with sweet, savory, garlicky notes. Let the flavors and textures breathe new life into a traditional dish.
Ingredients
Crispy Pork Adobo Flakes
Calculate the cost of this dish here:
Number of servings
−
+
Price of the dish on the menu
Total cost of the ingredients
₱2255.65
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Cooking and Seasoning
Pork Kasim, large diced
/g
500.0 g
0%
Garlic
/g
100.0 g
0%
Soy Sauce
/ml
50.0 ml
0%
Vinegar
/ml
100.0 ml
0%
Black Pepper, cracked
/g
5.0 g
0%
Laurel Leaves, 2 pieces
/pc
2.0 pc
0%
Knorr Liquid Seasoning 3.8L
/ml
50.0 ml
0%
Knorr Pork Broth Base 1.5kg
/ml
25.0 ml
0%
Water
/l
1.0 l
0%
Assembly
Garlic, small minced (fried crispy)
/g
100.0 g
0%
Oil, For Searing
/
0.0
0%
Scallions, thinly sliced
/g
25.0 g
0%
Rice, cooked
/g
220.0 g
0%
Fried Egg, Sunny-Side Up
/
0.0
0%
Ingredient name
/
Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
Cooking and Seasoning
-
Pork Kasim, large diced 500.0 g
-
Garlic 100.0 g
-
Soy Sauce 50.0 ml
-
Vinegar 100.0 ml
-
Black Pepper, cracked 5.0 g
-
Laurel Leaves, 2 pieces 2.0 pc
-
Water 1.0 l
Assembly
-
Garlic, small minced (fried crispy) 100.0 g
-
Oil, For Searing
-
Scallions, thinly sliced 25.0 g
-
Rice, cooked 220.0 g
-
Fried Egg, Sunny-Side Up
Preparation
-
Cooking and Seasoning
230 minutes- Heat oil in a pan and sear the pork kasim on both sides. Set aside the pork kasim after.
- In the same pan oil, add garlic and sauté until brown.
- Put the seared pork kasim back into the pan.
- Pour the vinegar and reduce until the texture is syrupy.
- Add Knorr Liquid Seasoning , Knorr Pork Broth Paste, water, garlic, soy sauce, black pepper, laurel leaves. Bring to a boil.
- Once it is boiling, lower the temperature to simmer and cook for 2 hours or until the pork kasim starts to break.
- Once flaking is achieved, strain and reduce the remainder of the sauce until syrupy. Separate the seared pork kasim.
- Using a fork, shred the pork kasim and let it cool down.
- Fry the shredded pork kasim until crispy and mix with the reduced sauce to glaze.
-
Assembly
5 minutes- To plate, place the rice into the bowl.
- Arrange the crispy adobo flakes and fried egg.
- Sprinkle scallions and garlic.
- Serve.
