Filipino

Squid adobo varies in ink, seasoning and vegetables. Compare the ways Filipino cooks finish its sauce while keeping the squid’s texture in view.

Understand dinuguan’s dark pork-blood gravy, the differences between pork cuts and cooking sequences, and its pairing with rice or puto.

Roast pork takes a second form in lechon paksiw. Compare sauce timing, softened skin and the sweetness already in a bottle of lechon sauce.

A guide to the Filipino layered rice cake: ube, jackfruit and coconut batters, clean layer boundaries, inversion and the golden latik topping.

A useful way to understand Filipino grilled pork belly: choose a marinade, manage the sweet basting sauce, and keep the vinegar dip fresh.