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a dish of marinated vegetables and meat or fish; served with rice
A Philippine dish in which pork or chicken is slowly cooked in a sauce including soy sauce, vinegar, and crushed garlic.
Adobo is the immersion of raw food in a stock composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de Vinha d' Alhos. The practice is native to Iberia, namely Spanish cuisine and Portuguese cuisine. It was widely adopted in Latin America and other Spanish and Portuguese colonies, including the Azores and Madeira. In the Philippines, the name adobo was given by the Spanish colonists to a superficially similar indigenous cooking method that also uses vinegar.
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