Haven’t gone through the adobo recipes you provided but I’ll bookmark this list for easy reference. Thanks!

i am an italian with a filipino boyfriend,and this is one of my favorite filipino dish.we usually eat it with “al dente” cooked rice.but my bf modified it a bit,making it “italianized”…i’ll ask him to post his recipe here,coz it’s really very,very good.by the way,he works as a chef here in italy…

cheers,
tatti

Essential characteristics of adobong:
1. about 1/4 to 1 cup of both vinegar and soy sauce.
2. 1 to 2 kilo of meat: pork, squid, chicken, or octopus, in order of prevalence. Cut into cubes.
3.black pepper
4.meat is simmered in the soy-vinegar mixture at low heat for 1/2 to 1 hour, or more.

variables:
1.amount of vinegar and soy sauce, and relative proportions. In most versions vinegar predominates, but some cooks use more soy sauce than vinegar.
2.Most (but not all) cooks brown the meat by frying in oil. Some do this before the simmering stage, and some after. A minority of cooks simmer only, and do not fry.
3.use soy sauce vs. salt: soy sauce is a recent trend (from the second half of the 20th century), under the influence of Chinese immigrants
4.Amount of liquid remaining at the end: although the cooking process is mainly one of simmering the meat in liquid, at serving time the eater of adobong usually seems to expect chunks of meat with very little liquid. This is achieved by cooking until most of the water has evaporated. Some cooks simply simmer the meat slowly for several hours until the soupiness is gone; I suspect that this is the more traditional version. A quicker method (perhaps the most widely advocated on the internet) is to remove the meat once it it considered done, reduce the remaining liquid at high heat until it becomes a thick sauce, finally recombining it with the meat. “Soupy” adobong does have its adherents, but they appear to be a minority.
5.Optional ingredients, in order of popularity: garlic (1/2 to 1 head), bay leaves (2 to 4), sugar (brown or white, 2 teaspoons), onions (green or white), coconut milk. Sugar is mentioned rarely in internet recipes but from what I’ve heard it’s very commonly included by Filipino cooks.
6.Some cooks use the sauce to marinate the meat before cooking, but this seems to be uncommon. Given the length of the simmering time, marination is probably overkill.

Am I on the right track?