Since I am trying to reduce my caloric intake, I have to satisfy my cravings by simply taking photographs of Mrs. Marketman and The Kid’s wonderful meals… This was their dinner last night and I figured I could interrupt my Palawan posts with this absolute family favorite. Take leftover adobo (chicken & pork) from an intentionally large batch of adobo from an earlier meal and shred it by hand, trying to make more less similarly sized pieces. Next, take the oil and juices from the sauce and heat it up in a pan and fry the flakes until a classic crispy/chewy consistency, best described by yet another difficult to translate term – makunat! How you eat this is up to you. Some mix it in with rice and monggo and some more reduced adobo sauce and eat it all together. Others add chilli vinegar and eat it like a viand (ulam). Some folks sandwich it in a pan de sal and eat it as a snack. Still others add some ketchup to moisten it a bit….
You can serve it with plain rice or at breakfast over garlic rice with a fried egg… Hmmm, the more I think about this, look at the photos and write about it, the more I WANT TO EAT A CUP FULL of the stuff! Torture. This is a relatively labor intensive way to eat the leftover adobo but the texture and flavor is utterly worth it. It’s a bit like a “poor man’s confit” of duck legs… but since I grew up loving that soy and vinegar and spice mixture that is quintessentially pinoy adobo, I cannot have a month or two go by without enjoying this delicious dish. Wherever you might be this Holy Week, if you have leftover adodo…shred it and fry it. And eat some extra for me!