In the Philippines, this means cooked with vinegar, soy sauce, and a bay leaf. There is an obscure version without soy sauce called adobong puti, but many Filipinos have not heard of it. To most Pinoys, toyo (soy sauce) is essential to adobo!
What can be cooked adobo style?
Foremost, meats like chicken! And fish like bangus (milkfish). But you can also cook vegetables like kangkong (“swamp cabbage”) adobo style.