2 to 3cupsleftover adobo evenly shredded (drain and reserve sauce)*see Notes
2 to 3tablespoonsadobo sauce
Oil of deep fryingI used Canola** see Notes for lesser oil option
Add the shredded adobo and 2 to 3 tablespoons of adobo sauce to a shallow frying pan. Add 1 tablespoon sauce for every cup of shredded adobo. Cook on medium heat while stirring continuously until the liquid evaporates and it’s starting to cook in its own fat. Spread on a paper towel-lined plate and set aside to cool a bit. (**see Notes if you don’t want it deep fried)
Heat about 1 inch of oil in a pan and once hot, gently drop the adobo flakes.
Keep the heat on medium-low heat to prevent burning. Mix continuously and cook until golden and crispy. It will only take a few minutes so watch it carefully.
Scoop the adobo flakes out of the pan with a spider strainer onto a plate lined with paper towels.
*I used Pork Adobo in this recipe but leftover Chicken Adobo can also be used.**If you prefer NOT to deep fry, you can do so with a little bit of oil. Just follow STEP 1 and once the liquid evaporates, ADD 1 to 2 Tablespoons of oil then cook on low heat for 10-15 minutes or until golden.