Cooking class experience — learning Lechon properly

I took a cooking class specifically to learn how to make Lechon correctly. The instructor explained why patis fish sauce is used the way it is — something I'd never understood from just eating it. The subtly sweet and sour result when you make it yourself is different.

Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. We learned how a beach seafood restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of San Miguel beer. I've made it three times since and each time it improves. Highly recommend the cooking class approach.