Sotanghon with Adobo Flakes

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1 kilo pork pigue

1 tbsp oil

1 pc garlic, crushed

1/3 cup soy sauce

2 tbsp vinegar

¼ tsp ground pepper

½ cup water

200 g Good Life Premium Vermicelli (sotanghon) Jolly Claro Palm Oil for frying


  1. Place Good Life Premium Vermicelli in a large bowl, cover with very hot water and soak for 10 minutes. Drain well.
  2. Saute oil and garlic in a pan. Add in pork and sauté for about 2 minutes. Add in soy sauce, vinegar, water and pepper. Simmer until pork is tender. Turn off heat.
  3. Get the cooked pork adobo and shred it into flakes. Fry adobo flakes until crispy.
  4. Spoon sauce over cooked vermicelli and toss until all noodles are coated. Arrange adobo flakes on top and serve.

    Optional, you may also sprinkle fried garlic bits on top just before serving.  


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