Adobo is the unofficial national dish of the Philippines, beloved for its perfect balance of savory, tangy, and garlicky flavors. This versatile dish typically features meat (usually pork or chicken) braised in a mixture of vinegar, soy sauce, garlic, peppercorns, and bay leaves until tender and flavorful.

The cooking method of adobo dates back to the pre-colonial era when vinegar was used as a preservation technique in the tropical Philippine climate. When the Spanish colonizers arrived, they observed this cooking process and named it "adobo," though it's quite different from Spanish adobo.

While the basic recipe is straightforward, every Filipino family has their own version. Some add coconut milk for a creamier sauce, others prefer it dry and crispy, and some include potatoes or hard-boiled eggs. The beauty of adobo lies in its adaptability - you can adjust the vinegar-to-soy sauce ratio to suit your taste preferences.

In Filipino homes, adobo is often served with steaming white rice to soak up the flavorful sauce. Leftovers are considered even more delicious as the flavors continue to develop overnight. Many Filipinos believe that adobo tastes best the next day, making it a popular dish for meal prep.

Health-conscious diners should note that traditional adobo can be high in sodium due to the soy sauce. However, the dish is rich in protein and the vinegar aids in digestion. You can make it healthier by using leaner cuts of meat, reducing the soy sauce, or opting for low-sodium alternatives. The garlic and vinegar in adobo also offer antimicrobial properties, which explains its historical use as a preservation method.