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Philippine adobo
''Adobo'' (from Spanish ''adobar'': "marinade," "sauce" or "seasoning") is a popular dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, and garlic, which is browned in oil, and simmered in the marinade. It has sometimes been considered as the unofficial national dish in the Philippines.
==History==
Although it has a name taken from Spanish, the cooking method is indigenous in the Philippines. When the Spanish colonized the Philippines in the late 16th century and early 17th century, they encountered a 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.
Even before the Spaniards came, early Filipinos cooked their food normally by roasting, steaming or boiling methods. To keep it fresh longer, food was often cooked by immersion in vinegar and salt. Thus, it is very likely that Filipinos could have been cooking meat in vinegar as a means of preservation. This process dates back to the Classical Period and was used for pork and chicken.〔http://asianjournal.wordpress.com/2008/07/14/adobo-a-history-of-the-countrys-national-dish/〕
Chinese traders introduced soy sauce which has replaced salt in the dish. However, there are adobo purists who continue to use salt in their adobo.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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