And it seems Josè also had a hand in the book delivery:
The Complete Book of Pork opened right up to "Filipino Pork Adobo".
The recipe innocently calls for "Asian Fish Sauce" - which those of us with Nam experience know as nuoc mam - dead fish rendered in salt in a hole in the ground until properly "ripe".
der Brucer
Hmmm... "Real" adobo should
not call for fish sauce - which, in this case, would be
patis. However, if you can find the proper "black vinegar", that makes all the difference. Otherwise, the recipe should just call for chicken, vinegar, soy sauce, garlic, onions, black pepper and a bay leaf. -And, sometimes, oregano. And, maybe
patis on the side, but usually there's enough "sauce" in the pan to be sopped up by the rice.