Here's How You Can Transform One Big Pot of Adobo Into 6 Different Meals

This Pinoy dish has even more up its sleeve.

IMAGE Patrick Martires

Adobo is always a crowd 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. So why not make an extra large batch of adobo that you can use for different meals all throughout the week?




1 Crispy Adobo Flakes

Awesome with a fried egg and rice or a sandwich filling.


This bringhe version is topped with crisp adobo flakes!




2 Adoburrito

You won’t even need to pack utensils when you have this for baon.


Makeover your leftover adobo and turn them into picnic or baon-ready dishes.




3 Lumpiang Adobo

Add some crunch by mixing up with some veggies and making rolls.


Roll up adobo goodness into crispy lumpia.




4 Adobo Sa Gata

The simple addition of coconut milk turns it creamy and adds another layer of flavor.


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Give the classic adobo an indulgent twist!





5 Chicken Adobo Tacos

Add a few more ingredients and all you have to do is assemble for a great meal. 


Adobo goes south of the border as it's wrapped in a tortilla and dressed with vibrant flavors.


6 Adobo Pulled Pork

It's just like making crispy adobo flakes, minus one step. Dredge it in even more adobo sauce to amp up the flavor.


Barbecue sauce imparts a touch of sweetness to these savory sandwiches. For a special touch, add a slice or two of fresh kesong puti as a topping.



Adobo just keeps getting better and better. 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. Here are even more adobo recipes for you to check out:



The vinegar and the paprika reign supreme in this different take on the adobo we all know and love.

Turn leftovers into a delicious sandwich for the following day.

Adobo, a dish that is proudly Filipino, is given a fun and unique twist in this recipe.


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