Adobo is also the name of a common and very popular cooking process in the Philippines; indeed it is considered a national group of dishes. Typically, pork or chicken, or a combination of both, is slowly cooked in vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterward to get the desirable crisped edges. This dish originates from the northern region of the Philippines.
SOURCE: http://en.wikipedia.org/wiki/Adobo
LECHON BABOY
Lechon Baboy (Roast Pig) is one of the highlight of Filipino festivities, birthdays, wedding, family reunion and christmas parties. The dish was introduced by the Spaniards centuries ago while some evidence link it to Chinese immigrants. The most favorite part of Lechon is its crispy skin then dip into a liver base sauce yum. SOURCE: http://letsgotophilippines.blogspot.com/2007/09/menu-lechon-baboy-roast-pig.html
LECHON MANOK
Lechon Manok(Philippine Roast Chicken)is quite ubiquitous in the Philippines. It is the Philippines' version of rotisserie chicken, chicken on a spit, roasting and spinning away. This is another special occasion dish in the Philippines. However, seeing as it's so easy, it's also great for weeknight dinners.
The kinilaw moment is that instant when the raw fish (or other seafood, or meat) meets the vinegar or other souring agent, and transformation begins from the raw state. This vinegar-soaked fish dish is one of the most popular pulutans among Filipinos. The word kinilaw means to cook in vinegar but technically, the dish is not actually cooked since there is no heating or boiling involved. It is the strong solution of the vinegar that gives the fish its opaque appearance and its “cooked” texture.
Nilagang Baka is one of the most common dishes that can be found in every part of the Philippines. Nilagang Baka is an everyday dish that can be found in carinderias (small eatery) which is highly appreciated by every one, most especially those tired jeepney and cab drivers who never eat without “mainit na sabaw” (hot soup), and their top choice, Nilagang Baka.
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Adobo is also the name of a common and very popular cooking process in the Philippines; indeed it is considered a national group of dishes. Typically, pork or chicken, or a combination of both, is slowly cooked in vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterward to get the desirable crisped edges. This dish originates from the northern region of the 
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