Adobo — Luzon, Philippines

The de facto national dish: chicken or pork braised in vinegar, soy sauce, garlic and bay leaf. It was born to keep meat without a fridge: vinegar was the refrigerator.

Ingredients

500 g chicken or pork, cut up
1/2 cup cane vinegar
1/4 cup soy sauce
1 head garlic, crushed
2 bay leaves
1 tsp whole black peppercorns
White rice, to serve

320–480 kcal per typical serving. w/o rice; with 1.5 cups rice ~600-750 kcal (estimated from the typical recipe)

More history on Wikipedia: Philippine adobo

How it is made

Marinate the meat 30 min in vinegar, soy, garlic, bay and pepper.
Simmer covered over medium heat 25-30 min until tender.
Raise the heat at the end so the sauce reduces and the meat fries in its own fat.
Serve with white rice and some sauce spooned over.