Adobo is always a Pinoy favorite.
Thanks to its high acid content, at room temperature, adobo can last two to three days.
Refrigerate it and you get indefinite shelf life.
Plus adobo does get better with time.
As is, it's good to go, but it can go even farther.
So save yourself the trouble this week and plan ahead with one big pot of adobo made during the weekend.
Awesome with a fried egg and rice or a sandwich filling.
You won't even need to pack utensils when you have this for baon
Add some crunch by mixing up with some veggies and making rolls.
The simple addition of coconut milk turns it creamy and adds another layer of flavor.
Add a few more ingredients and all you have to do is assemble for a great meal.
It's just like making crispy adobo flakes, minus one step. Dredge it in even more adobo sauce to amp up the flavor.
Adobo just keeps getting better and better.
This story originally appeared on Yummy.ph.
* Minor edits have been made by the PEP.ph editors.