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  1. 1.  Adobo (Filipino: "marinade," "sauce" or "seasoning") is the name of a popular dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in a sauce of vinegar and garlic, browned in oil, and simmered in the marinade. It has sometimes been considered as the unofficial national dish of the Philippines.[1]
  2. 2.  Although it has a name taken from the Spanish, the cooking method is indigenous to the Philippines. When the Spanish colonized the Philippines in the late 16th century and early 17th century, they encountered an indigenous cooking process which involved stewing with vinegar, which they then referred to as adobo, the Spanish word for seasoning or marinade. Dishes prepared in this manner eventually came to be known by this name, with the original term for the dish now lost to history.
  3. 3.  2 lbs/900g boneless, skinless chicken or pork loin  2/3 cup soy sauce  2/3 cup vinegar  10 cloves of garlic, crushed  Salt and crushed black peppercorns to taste  1 Onion bulb  1 bay leaf (known as a dried "panakot" leaf in Filipino)  White rice (accompaniment)  Sugar
  4. 4.  Cut 2 lbs/900g of boneless, skinless chicken thighs into quarters. Or if pork is preferred, cut 2 lbs/900g of pork loin into 2-inch/5cm cubes.  Place the chopped meat in a dutch oven, or a pan with a heavy base.  Add the soy sauce, vinegar, sugar, cloves of garlic, black pepper, and bay leaf. Cover the pan.  Bring to a medium boil for 15 minutes.  Cover and reduce heat to simmer for 30-45 minutes, or until there is no liquid left in the pan.  Stir once in a while to avoid burning the bottom.  Serve over a steaming bowl of boiled or steamed white rice