The Lechon I grew up eating — memory as a review

I grew up eating Lechon and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the tangy and savoury from vinegar was right, bagoong shrimp paste was handled the way it should be.

Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. Growing up it was always a beach seafood restaurant, which shaped my reference point entirely. San Miguel beer alongside it is the only way it makes sense to me. It's hard to be objective about food you have emotional history with, but objectively: this is very good.