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Makes 4 servings
Preparation and cooking time: 20 minutes


3 cups cooked boneless pork adobo
¼ cup and 2 tablespoons cooking oil, divided
500 grams spaghetti
1/3 cup olive oil
12 cloves garlic, thinly-sliced
1 teaspoon red pepper flakes
½ cup fresh parsley, chopped
1/4 cup cherry tomatoes, sliced
1/4 cup cherry tomatoes (do not slice)
½ cup kesong puti, crumbled
Salt and pepper to taste


  1. Shred adobo meat into flakes. Marinate in its adobo sauce for 10 mins. Set aside.
  2. Heat ¼ cup cooking oil in a frying pan over medium heat. Add the adobo flakes and fry until crisp. Blot out extra oil from flakes using a paper towel. Set aside.
  3. Bring a large pot of water to a boil. Add a glug of oil and a pinch of salt. Add spaghetti and cook until al dente. Before draining, set aside ½ cup of pasta water. Set aside.
  4. Saute garlic in olive oil in a frying pan over medium heat. Before it browns, add red pepper flakes. Add pasta-cooking water and let simmer. Mix in drained pasta and then season with salt and pepper according to taste. Mix in adobo flakes, parsley, cherry tomatoes, and kesong puti. Just leave some adobo flakes for topping.

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