Adobo is the closest thing the Philippines has to a national dish: meat (usually chicken, pork, or both) braised in vinegar, soy sauce, garlic, and bay leaves until the sauce reduces to a thick, intensely flavoured glaze. Every region, every family, every cook has a different version. Some use coconut milk; some are dry-fried after braising; some skip soy entirely and use only vinegar with turmeric. The commonality is the sour-salty balance that makes it one of the more compelling flavour combinations in all of Asian cooking.
The best adobo in Manila is found in home-style restaurants (carinderia) and carinderias rather than tourist venues. Look for places where office workers queue at lunch. Toyo Eatery in BGC does an elevated contemporary version; Max's Restaurant is the most reliable national chain for classic Filipino food including adobo. The dish keeps for days without refrigeration — the vinegar preserves it — which is why it became the standard soldier's and farmer's food long before refrigeration arrived.