despite the fact that this is an entry to the Filipina writing project, I love how you were able to relate the varieties of Adobo to the wide spectrum of Filipinas.

My mom cooks her Adobo with atsuete and pineapple juice and tidbits. we simmer the meat till the sweet/sour flavor of the pineapple sinks in. We then cook it till all the sauce is gone, fry the meat, and garnish it with a czechuen sauce my mom prepares herself.

Yum!