There are many versions of Adobo as there are provinces in the Philippines. Practically each household has it’s own rendition of this traditional dish; along with Sinigang, considered the national dish. Adobo, Philippine style, has now made it to international recognition (a recipe published in Cook’s Illustrated magazine March-April 2012 issue) and Pinoys all over the glove mark their food territory with this dish. To the Pilipino, Adobo can mean a lot of things since so many other items can be made into Adobo. The basic ingredients being garlic and vinegar or a souring agent and soy sauce, or coconut milk as addendum. Aside from the basic pork or chicken, one can make Adobo with prawns, squid, crabs, beef, frog’s legs, vegetables (bamboo shoots, kangkong, etc.) balut (aborted duck egg) and many more. One of the good things about Adobo is that the older it get, the better it tastes. Over steaming hot rice, it’s to live for! You can eat it for breakfast, lunch or dinner. You can turn the left over into another dish – Ropa Vieja (shred the pork or chicken – threadlike, and deep fry or pan fry with oil or bake, until it’s crispy.) Adobo is another comfort food, either when you just feel like something home made or when you miss the Philippines.   Ingredients: 1 whole chicken – cut into serving pieces ½ kilo pork belly (liempo) – cut into 1-inch by 2-inch pieces 2 tablespoons crushed garlic ¾ cup white vinegar (sukang puti) – the vinegar that you use makes a difference in the outcome of the dish; each one has their own preference; I prefer the sukang sasa (palm tree vinegar) ¼ cup soy sauce (toyo) – I personally prefer light soy sauce 2 pieces bay leaf (laurel) 1 teaspoon dried oregano leaves 1 – 2 teaspoons coarsely crushed black pepper 1 teaspoon salt ¼ cup cooking oil ½ cup water Procedure: Marinate the chicken and pork pieces in vinegar, and soy sauce for 1 hour. Remove the chicken and pork pieces from the marinade and separate the pork from the chicken. Save the marinade and set aside. In a non-stick cooking pot or enamel pot or glass cooking pot, or the best – a clay pot, (do not use aluminium or cast iron pot), place pot over medium heat and pout in oil. When the oil has heated through, add the pork pieces and sear till all the sides of the pork are light brown. Remove pork from the pot and set aside. Do the same with the chicken pieces; remove and set aside. Add the garlic to the pot and saute for about 2 minutes. Turn down the...