Filipino adobo and sawsawan technique

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Filipino adobo is not one dish — it's a method of braising meat in vinegar, soy sauce, garlic, bay leaves, and black peppercorns. Every Filipino family has their own version, and the debate over whether adobo should be dry or saucy, with or without coconut milk, with soy sauce or without (pre-colonial adobo used only vinegar and salt) is endless. What defines adobo is the vinegar braising — the acid tenderises the meat and acts as a preservative in the tropical climate. Sawsawan (dipping sauces) are the other pillar of Filipino eating — every meal includes multiple small dishes of vinegar-based sauces customised by the individual diner.

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