Crispy Adobo Flakes

Here's another tedious recipe that I just might want to try one of these days.

1 k pork belly (liempo), adobo-cut
1 k chicken, adobo-cut
2 c vinegar
2 tsp freshly ground pepper
2 pcs chicken or pork bouillon cubes
2 cloves garlic, chopped
¼ tsp salt

Wash pork and chicken. Drain thoroughly. In a pan, put together pork, chicken, vinegar, ground pepper, bouillon cubes, garlic and salt. Bring to a boil, without stirring, until meat is very tender and a bit dry. Let cool.

In another pan (not nonstick), put cooking oil enough to wet the pan. Gradually add the cooked adobo and fry. (A little portion of adobo is advisable to make it crispy). While frying, scrape the bottom of the pan to loosen the sticking bits and pieces as this is the tastiest part of the adobo. Serve while hot.