Just about every Filipino loves adobo, from the call center agent with his packed Tupperware to the socialite lunching at the latest fusion place in Serendra. There are as many versions of adobo as there are households, but all of them share the same basic components.

Classic adobo
The dish by which every Filipina matriarch judges her daughter-in-law.

In English, adobo means “vinegar-braised.” Evenly-cut chunks of meat are first seared in hot fat or oil until they brown. Braising liquids, such as vinegar and soy sauce, are then added, and the mixture is left to simmer over low heat. The moist heat gently penetrates the meat to break down the collagen and tough fibers, resulting in a fork-tender texture with a thick, flavorful sauce. It’s a cooking method that’s time-consuming but undeniably rewarding.

While the cooking process sounds relatively simple, there are still a few details that can trip up a beginner. Remember that tougher cuts of meat need to simmer for a longer time. Tender meats like poultry or seafood should be braised in less liquid, at a lower temperature, and for a shorter period of time or they’ll disintegrate. Keep the temperature low to prevent the outer layers of the meat from toughening up before the insides are cooked thoroughly. Getting a good, even sear on the meat is also crucial to the adobo’s flavor. Lastly, salt should be added (if at all) only towards the end of the cooking process to prevent the reduced sauce from being too salty.