Cuisine
Filipino cooking driven by vinegar, soy and garlic: adobo braises, sour sinigang and long, patient roasts.
Filipino cooking driven by vinegar, soy and garlic: adobo braises, sour sinigang and long, patient roasts.
29:06Chef Francis's short film 'Sa susunod na pasko' explores the silent sacrifice of kitchen teams during the holiday rush, highlighting why emotional leadership and morale management are critical for kitchen success.
61:08Anthony Bourdain explores the raw, flame-licked reality of island cooking, detailing how cooks manage heat, smoke, and acidity across the Caribbean, the Philippines, and Hawaii.
22:06Explore the structural parallels between Filipino chicken adobo and Caesar dressing in this unscripted kitchen experiment that swaps soy sauce for Worcestershire sauce.
8:14Discover how a traditional Filipino condiment can lift your grilling game as Sous Vide Everything puts a classic heritage sauce to the test on premium steaks.
Questions from the pass
Cane vinegar (sukang maasim) is standard, offering a sharp, clean acidity. Coconut vinegar (sukang tuba) provides a yeastier, more complex profile suitable for slow-cooked pork. If unavailable, use cider vinegar diluted with water at a 3:1 ratio to mimic the milder acidity of cane vinegar, ensuring the garlic and soy elements remain balanced.
Traditional sinigang relies on fresh souring agents. Boil unripe tamarind pods (sampalok) until soft, mash them into the cooking liquid, and strain. Alternatively, use calamansi juice, green mango, or bilimbi (kamias). For a standard four-litre batch of pork or seafood sinigang, use approximately 200g of fresh tamarind pulp to achieve the signature sharp, clean sourness.
Score the skin, scald it with boiling water, dry thoroughly, and rub with salt and vinegar. Roast slow at 150°C for two hours to render the fat, then blast at 220°C for the final 25 minutes. Pricking the skin during roasting helps release trapped fat, ensuring a glass-like, blistered crackling across the entire belly.
A standard starting ratio is two parts vinegar to one part soy sauce (2:1), though a 1:1 ratio is common for a saltier profile. For 1kg of chicken thigh, use 120ml cane vinegar, 60ml dark soy, and at least 10 crushed garlic cloves. Simmer gently uncovered to allow the harsh vinegar aroma to cook off first.
Slice the melon thinly, toss with two tablespoons of salt, and let sit for 15 minutes to draw out excess moisture. Rinse thoroughly under cold water and squeeze dry in a clean tea towel. This process tempers the aggressive bitterness before quickly stir-frying the melon with garlic, tomatoes, and scrambled eggs.
The library is just the prep work
A free account on The Chef's Circle app gets you a professional portfolio, a way in with chefs and kitchens across our 1.6 million-strong following, and a cut of the ad revenue on the content you make.