Filipino Adobo

In the Philippines, which was claimed by the Spanish in 1521, adobo is most often a braise featuring vinegar, soy sauce, garlic, bay leaves, and black peppercorns ー the ratio of which is dictated by both your family's palate and your own. While I might like my chicken adobo saucy and more savory than sour, my cousin might want theirs slightly sweet and reduced into a sticky glaze; another cousin might go for pork, not chicken, because anything can become adobo, even squid, eggplant, or mushrooms.

braise　v)炒めた後に水を加え蒸し煮にする　n)蒸し煮(水量を増すと stew になる)

saucy　adj)大胆な、無礼な

savory  adj)香りのよい

reduce into ≠ turn into 

glaze　食材に艶や風味を加えるためのソース　sticky glaze   とろみ

cousin   n)いとこ

go for    ～を選ぶ、～が好きである