Adobo

There are a thousand versions of Adodo.  At home, we already have at least 3 versions: Adobong moderno, Adobo without soy sauce and Adobo with leaf (named by my niece Peppe).
As Wikipedia describes it: Adobo is the name of a popular dish and cooking process in Philippine cuisine that involves meat or seafood marinated in a sauce of vinegar and garlic,  browned in oil, and simmered in the marinade.
Although it has a name taken from the Spanish, the cooking method is indigenous to the Philippines. When the Spaniards conquered 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, which is 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.While the adobo dish and cooking process in Filipino cuisine and the general description adobo in Spanish cuisine share similar characteristics, they refer to different things with different cultural roots. While the Philippine adobo dish can be considered adobo in the Spanish sense—a marinated dish—the Philippine usage is much more specific. Typically, pork or chicken, or a combination of both, is slowly cooked in vinegar, crushed garlic, bay leaf, black pepper, and soy sauce then often browned in the oven or pan-fried afterward to get the desirable crisped edges.
Peppe likes my version of Adobo so when she describes it to my mom, she would describe it as Adobo with leaf.  Here’s my version of Adobo:
1 kilo pork liempo ( a few pieces of chicken as desired)
1/3 cup soy sauce
1/3 cup vinegar
2 tsps. crushed black pepper
3 T. minced garlic
1 T. salt
2 pcs. bay leaf
water
Directions:  Mix all ingredients and let marinate for at least half an hour.  Put meat in a hot kawali and let liquid evaporate. Let pork render its own fat and brown a little.  Add around 2 cups of water and simmer with a lid on until tender.