A method of cooking chicken, pork, or beef in the Philippines which entails braising the meat in vinegar, then frying it with soy sauce, pepper, and a lot of garlic. Goes very well with rice. No relation to adobo sauce, which is delicious in its own right.

Like many dishes, this is very tasty straight off the stove, but it's even better after it's had a chance to sit for a day or so. According to my mother, this cooking method was developed to help preserve meat in the hot and humid climate of the Philippines, before refrigeration. Certainly, she had no problem with leaving a pot of adobo on the stove, unrefrigerated, for 3 or 4 days at a time, and I had no problem eating it.