Filipino Beef Stew

They say that adobo is the Filipino national dish. There are hundreds of versions, but it’s actually a technique, meaning anything cooked in vinegar. I spent a week in and around Manila and two meals stand out. The first, in Pampanga, just north of the city, was with artist, chef and all-round Renaissance man Claude Tayag. He showed me that Filipino food was far more than the brown, greasy stereotype perpetuated across the world. We ate this adobo and sinigang