Cochito is pork cooked in an adobo sauce. A version of lumpia with filled with shredded meat cooked adobo style. Numerous recipes and regional variations for the adobo seasoning impart different flavors to carne adobada. It comes in different forms, such as "chipotles en adobo" (stewed in adobo sauce). Meats in adobo sauce are common as well. These dishes include entomatada (in tomato sauce), adobo or adobados, pipians and moles. The noun form of "adobo" describes a marinade or seasoning mix. A sauce made of adobo, salt and water is called "mojo". Sometimes, it is cooked in the leftover sauces and oils from Philippine adobo. Meat marinated or seasoned with an "adobo" is referred to as "adobado" or "adobada". It is mainly used as a sauce additive, such as "mole" or "adobo". The meat is cooked similar to "adobo". There are numerous variants of the "adobo" recipe in the Philippines. More widely used on the island is a dry mix, "adobo seco".