JOCELYN FORMENTO

GUEST CHEF: JOCELYN FORMENTO

If Mexico’s adobo is bold and fiery with chilies, the Filipino version leans in a different direction: slow, savory, and deeply comforting. Picture pork slowly braising in soy sauce, vinegar, and garlic, with the fragrance of bay leaves and the gentle bite of black pepper filling the kitchen. The result is a rich, umami-packed dish that tastes even better the next day—if you can wait that long.