Home cooking attempt — Adobo from scratch

I spent an afternoon making Adobo from scratch following a traditional recipe. Getting patis fish sauce right was the main challenge — it's not as straightforward as it looks. The rich and porky result was rewarding once I got it right.

Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. I served it with fresh calamansi juice as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Adobo yourself gives you a new appreciation for what goes into it at a restaurant.