The word adobo comes from the Spanish infinitive, "adobar" which means to marinate. Abodo is considered the national dish of the Philippines. It's the quintessential Filipino dish. If you pair it with white rice, it's a match made in heaven. This is one of the first dishes every Filipino cook learns how to master. Some Filipinos even have several adobo recipes. My paternal grandmother made one of the best adobo recipes I ever had. She made it with a lot of love and patience. It's pretty foolproof once you learn how to master it. I learned that really good abodo is not something you can rush. The adobo recipe I have grown to love is marinated and then braised in lots of freshly chopped garlic, soy sauce, salt, bay leaves, crushed peppercorns, native palm vinegar and a touch of brown sugar. I don't like repeats so I make this entree once or twice a month. When I crave adobo, I channel my grandmother and try make it really well. I prefer ribs or cut up Boston pork butt for my adobo recipe. I marinate the meat overnight and then cook it for two hours or until most of liquid have reduced down to a savory syrup. My grandmother made her adobo "dry" and this allowed the flavors to concentrate in the meat. If we have leftovers the next day, I like frying or quickly broiling the pork. Adodo always taste better the next day.