[Adobo in the Philippines]

"Adobo" is one of the typical home-style dishes that is considered the national dish of the Philippines. Under tropical climates, the use of salt and vinegar in cooking and preparing food for preservation has long been practiced locally. Adobo is derived from the Spanish word "adobar," meaning "to pickle," and is made by marinating meat, seafood, or vegetables in vinegar, salt, soy sauce, and garlic, then grilling them before cooking.

Ingredients are often chicken on the bone or pork, and the meat is tenderized by using a vinegar-based seasoning. The taste, which is mainly vinegar and soy sauce with the added sweetness of sugar, is very familiar to the Japanese and goes very well with rice. Its rich flavor is sure to boost your appetite, which tends to decrease during the hot summer months to come.

Rikucho Ogasawara's Fish Pan is the perfect tool for the adobo cooking method: brown the wings, fry the vegetables, and simmer with the lid on. Once the sauce is thoroughly simmered, be sure to serve it with freshly cooked rice. Soy sauce and vinegar are familiar flavors, but simmering them with black pepper, garlic, and bay leaf gives them a flavor not found in Japanese food. Why not enjoy a "taste of home" from the Philippines, an island nation like Japan, at home?

Rikucho Ogasawara's Fish Pan
Matsuyama Tokojo's Stewpot
Ichiyougama's Plate

https://philippinetravel.jp/filipino-recipes/chicken-adobo/ (Recipe example)
https://delishkitchen.tv/recipes/481160722324128897 (Recipe example)