A Philippine dish in which pork or chicken is slowly cooked in a sauce including soy sauce, vinegar, and crushed garlic
[Spanish] piquant sauce or paste used as a seasoning for meats, seafood or poultry It includes chiles, tomato, vinegar and spices; adobo may also be used for pickling
(A-dough-bow; Filipino) The name for both a dish and a technique involving marinating and stewing meat or other ingredients in a salt-sour mixture of garlic and vinegar )
{i} Mexican and Philippine dish made of meat (pork or chicken) or fish with marinated vegetables and served with rice; adobo sauce
A dark red sauce or paste made with ground chiles, vinegar and other seasonings Adobo sauce, which originated in Mexico, is used as a marinade, as well as a serving sauce
Paste or sauce made from chiles, vinegar, and other seasonings Used as a seasoning for meats and seafood
adobo
Telaffuz
Etimoloji
[ &-'dO-bO, ä-'[th ] (noun.) circa 1951. From Spanish.