dito sa bahay may 5 style of adobo.
my late mom do the best, just fry the pork/chicken after it boils with thicken soy sauce/vinegar mixture ,and bring the soup stock back after it a golden fry...less the oil.
my dad put cornstarch para malapot at the end and luya pag ginisa...
my ate makes adobo, with no vinegar but pineapple juice, parang dagat sa sabaw, with pineapple, its asado-adobo type..
my brother adobo is like hell with labuyo swimming in oil..
ako ,madaming onions and garlic, and with a super thick soysauce/vinegar mixture sauce, i only put 1 laurel leaf...
then i cook adobo for 3 full hours min...then fry and ibalik lang ung thick sauce..
my secret is the GARLIC, and balance of salt and sweetness..
and favorite adobo type is "Paa ng manok", "Ribs", "Chicken and ChickenLiver"