Cooking class experience — learning Pancit properly

I took a cooking class specifically to learn how to make Pancit correctly. The instructor explained why bagoong shrimp paste is used the way it is — something I'd never understood from just eating it. The tangy and savoury from vinegar 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 family birthday lechón shapes the way this dish is eaten. The class ended with the meal and a glass of fresh calamansi juice. I've made it three times since and each time it improves. Highly recommend the cooking class approach.