Adobo

Adobo is a Filipino method of cooking meat, usually chicken or pork, braised in vinegar, soy sauce, garlic, bay leaf and black pepper. The vinegar based technique predates the sixteenth century Spanish colonization of the Philippines as a practical way of preserving meat in a tropical climate; Spanish colonizers later gave it the name adobo, from their own word for marinade, without changing the underlying native method. There is no single canonical recipe, and family and regional variation is genuinely wide, including a coconut milk version, adobo sa gata, traditional in southern Luzon.