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Make the adobo. Toast garlic cloves, dried bay leaves, and whole peppercorns in the residual oil, then add water, soy sauce, cane vinegar, and oyster sauce, scraping any brown bits on the bottom.

I’ve eaten a lot of adobo in my life. Growing up in a Filipino household meant that we ate classic Filipino recipes like adobo, the national dish of the Philippines, on a weekly basis. Sometimes it ...