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Makes 2 servings
Preparation and cooking time: 25 minutes


¼ kilo boneless pork adobo
2 tablespoons oil
15 pieces siling haba
15 pieces lumpia wrapper
½ cup mozzarella cheese
½ cup Cheddar cheese
Oil for deep frying lumpia

Adobo Aioli:
1 tablespoon mayonnaise
1 tablespoon Leftover adobo sauce
Pinch of chili flakes


  1.  Shred adobo meat into flakes. Marinate in adobo sauce for 10 mins. Set aside adobo sauce.
  2.  Heat oil in frying pan. Add the adobo flakes and fry until crisp. Blot out extra oil from flakes using a paper towel. Set aside.
  3.  Slice lengthwise each chili while keeping it intact. Scrape inside to remove seeds and pith. Rinse and dry.
  4.  Gently stuff each pepper with adobo flakes and cheeses. Place each stuffed peppers in a lumpia wrapper.
  5.  Fold the wrapper over the tip of the pepper and roll tightly. Secure with water.
  6.  Deep fry dynamites until golden brown. Drain on paper towels after.
  7.  Combine all adobo aioli ingredients together.

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