This dish has been the subject of intense and delicious debate across Filipino families in the Philippines and in the US. The debate argument: should Filipino Adobo be made with chicken, pork, fish, or... even tofu?
Whichever, the protein is braised in vinegar until pungent and rich, sweet and sour and salty at once, then sometimes crisped at the edges in high heat, and always served with the remaining sauce. Its excellence derives from the balance of its flavors, in the alchemy of the process. Cooking softens the acidity of the vinegar, which then combines with the flavor of the meat to enhance it.