The Pancit I grew up eating — memory as a review

I grew up eating Pancit 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, cane vinegar 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 family birthday lechón, which shaped my reference point entirely. fresh calamansi juice 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.