Adobo-(Filipino: "marinade," "sauce" or "seasoning")

Adobo (Filipino: "marinade," "sauce" or "seasoning") is the name of a popular dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in a sauce of vinegar, soy sauce, garlic, browned in oil, and simmered in the marinade. It has sometimes been considered as the unofficial national dish of the Philippines. [wikipedia]

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Sisig - a Kapampangan term which means "to snack on something sour".

It usually refers to fruits, often unripe or half-ripe, sometimes dipped in salt and vinegar. It also refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices. [wikipedia]

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Lechón - a "pork dish"

The word lechón originated from the Spanish term lechón; that refers to a suckling pig that is roasted. Lechón is a popular food in the Philippines. The dish features a whole roasted pig cooked over charcoal. After seasoning, the pig is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit. [wikipedia]

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Pinakbet or pakbet or pinakebbet- meaning "shrunk" or "shriveled"

Filipino dish from the northern regions of the Philippines, made from mixed vegetables steamed in fish or shrimp sauce. The original Ilokano pinakbet uses bagoong, of fermented monamon or other fish, for seasoning sauce, while further south, bagoong alamang is used. The dish usually includes bitter melon, eggplant, tomato, okra, string beans, chili peppers, parda, winged beans, and others. [wikipedia]