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Wednesday, February 15, 2012

Adobo Flake Sisig

With a bunch of leftover Pork Adobo and Chicken Curry, I had an idea of having various meat flakes crushed and deep fried. I remembered having some fried Pork Adobo flakes from a few years back and I thought it would be a good idea to try and make it.

With the Pork Adobo and Chicken Curry, seperate the skin, bones and fat,leaving the meat behind.

Crush the meat, pressing down parallel to the muscle and tendons, dividing them into strips and flakes.

Then put the mixed meat flakes in the frying pan with preheated oil. Fry until the white parts of the flakes turn golden brown.

Halfway through, I then thought about adding some onions and eggs. From the inital idea of having some Pork Adobo flakes, it quickly turned into a 'Pork Sisig'-esque kind of viand.

After the mixed meat flakes turn golden brown, add a bulb of medium sized purple onion, chopped. Allow the juices from the onion to bleed through and mix into the meat and the oil.

Then proceed to add the eggs to bind the mixed meat together, and also to add some texture. Season with a few piches of iodized salt.

Cook until the eggs are fluffy.


Serve with a side of soy sauce, lemons optional.

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