Pork loin marinated in adobo

Lomo adobado
Adobo is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The practice is native to Iberia, namely Spanish cuisine and Portuguese cuisine. It was widely adopted in Latin America and other Spanish and Portuguese colonies. In the Philippines, the name adobo was given by the Spanish colonists to a superficially similar, but totally independent of Spanish influence, indigenous cooking method that also uses vinegar. By Tapas Together Edinburgh