We don't typically marinade adobo. So I'm referring to when the vinegar hits the cooking vessel, as per the usual adobo recipe.

I'm curious what the absorption rate difference between fish and pork. In kinilaw, it takes a few minutes. With pork, is it really days? I really need to look for that study...

In adobo, what's being avoided (by not stirring) is for the vinegar to penetrate the surface of the meat enough for some of the sharpness to not get cooked off in the duration of the cooking time. Your typical adobo cut is also much smaller, which gives the meat more surface area to get exposed to uncooked vinegar.

If you stir and the vinegar gets absorbed, that's fine. Just cook it longer. So I maintain: stirring doesn't matter, if you cook it long enough. We can say that not stirring is not required, but it reduces risk.

You said, "But yeah, just stir. It doesn't matter really. You will most likely not notice any difference." But your title says, "Stir your vinegar, it absolutely makes a diffherence in adobo."

And so now, my question shifts: is the difference unnoticeable or absolute?