Adobong Ensalada



  • 1 can of 350 ml Pineapple Juice
  • ½ kg. Pork Meat
  • 1 cup Oil
  • 1 cup Datu Puti Vinegar
  • 2 ½ tbsp. Datu Puti Patis
  • 1 whole Garlic Bulb (minced)
  • 1 tsp. Peppercorns
  • 1 tsp. Lemon Juice
  • Pinch of Pepper Powder
  • Pinch of Seasonings
  • Pinch of Sugar
  1. Boil the pork meat in pineapple juice for 40 minutes until tender. Drain, dry and shred to pieces.
  2. Heat oil in pan on medium fire. Put the shredded meat, garlic, peppercorns, pepper powder and the Datu Puti patis. Stir until meat is brown.
  3. Add Datu Puti vinegar, lemon juice, and a pinch of sugar and seasonings. Do not stir until Datu Puti Vinegar has been cooked. After the vinegar has been cooked, stir constantly until meat is golden brown and crispy.
  4. Drain oil and set aside to cool.
  5. Put the adobo flakes in a bowl. Garnish with salted eggs, mangoes, a lemon slice and parsley sprig on top of the flakes and serve.