Instructions
1.Heat 1 tablespoon of oil in a big pot. I used a Dutch oven. …
2.Once done searing the chicken, add the oyster sauce and soy sauce. Mix to the coat the chicken.
3 Add the vinegar, brown sugar, bay leaves, and peppercorns. …
4.Simmer on low heat for 1 hour. …
5.Serve chicken over a bed of rice

Instructions
1. Heat the oil in a cooking pot.
2.Add the garlic. …
3.Add the peppercorns and bay leaves. …
4.Put the pork belly in the cooking pot. …
5.Pour the soy sauce and beef broth (or water). …
6.Pour-in the vinegar. …
7.Taste your pork adobo and decide to add salt if needed.
8.Transfer to a serving plate.

Adobo history

The word adobo is derived from the Spanish word adobar, which means “marinade” or “pickling sauce.” The existence of the tangy dish was first recorded in 1613 by the Spaniard Pedro de San Buenaventura

Adobo invented

the Philippines
History. The cooking method for the Philippine adobo is indigenous to the Philippines. The various precolonial peoples of the country often cooked or prepared their food with vinegar and salt to preserve them in the tropical climate.