Drain your adobo and save the sauce adobo sauce. Place the sauce in a separate pot and cook it until it becomes thicker (Tip: you can also make it thicker by adding a slurry). This will be the sauce that you use to put on top of your rice and flakes.

Shred the pork meat with your hands and set it aside. Meantime, get a pan and heat up enough oil for deep frying. While your oil is frying you can cook your garlic rice (see my garlic rice recipe) and set aside. You can also cook your egg after and this could be any style you want. It's up to you.

When your oil is hot, start deep frying your adobo chicken. Don't over crowd. Cook in batches as needed. Once your chicken is becomes crispy and flaky, remove it from the pan.

Assemble your meal by adding garlic or steamed rice to your plate, then the crispy adobo flakes, then your eggs. Pour the adobo gravy sauce that you made on top of the garlic rice and adobo flakes and serve. Enjoy!