🇵🇭 Adobo Flakes w/ Pako Kimchi 🇰🇷Collab w/ @Kevin Here’s my take on the best way to have your leftover adobo by making it into yummy crunchy strands. Usually we have it w/ Vinegar or a sort of pickle. We have a special guest today so we decided to pair it with a quick kimchi made with an indigenous edible fern called “Pako” known for its addicting crisp texture! Also using my take on a pre-colonial Adobo Recipe called “Adobo sa Puti” that doesn’t use soy sauce so it retains a golden color when toasted :) *we kinda measured by feel so these measurements are just estimates. taste and season as you go! INGREDIENTS: Adobo: - Banana leaves - Pork lard as needed - 1 kg of pork shoulder, cubed - 5-10 bay leaves - 1 tbsp of peppercorns - Salt to taste - 20-30 cloves of garlic, or to your hearts desire - 5-6 of long green chilies - ¼ cup of fish sauce - ⅔ cup of coconut vinegar (or white vinegar) - Water as needed Pako: - 500g of pako or fiddlehead fern, chopped - Salt - Hot water - Ice Kimchi blend: - 1/2 cup garlic - 1 onion, chopped - 1-2 mangoes, chopped - 1 cup cooked rice - ¼ cup sugar - 1-2 tbsp fish sauce - Water as needed - Gochugaru as needed - 1 bunch garlic chives Others: - Fried egg - Garlic rice INSTRUCTIONS: - For the adobo, add all the ingredients under “Adobo sa Puti” into a pot. cook for 1–2 hours on low, or until the pork is tender. shred into flakes - Fry the shreds on low heat w/ a little oil/lard until crispy and golden. - For the pako , add salt and pour over hot water. immediately shock it in ice water. - For the kimchi base, blend all ingredients under “Kimchi Blend,” except for the gochugaru and chives. Transfer to a bowl, mix in gochugaru, chives and pako and toss until well coated. - Serve with garlic rice, fried egg and enjoy! #cookingasmr #asmr #filipinofood - @jujumaoo