The immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, soy sauce and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de vinha d'alhos. 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, including the Azores and Madeira. In the Philippines, the name was given by the Spanish colonists to an indigenous cooking method that also uses vinegar, which, although superficially similar, had developed independently of Spanish influence. #Dish #Food #Philippines #Q&A