As a rule, I don’t. I’m a fan of the intense garlic flavor and bold sour-salty combination that make traditional Filipino what it is. Then, I was introduced to this technique of balancing the intense acidity by stirring in a bit of sugar to the stew. It made adobo different. Not bad, not better. Just different. And I got over the aversion to add something sweet to adobo. Not sugar in its raw form though. I prefer sweet potatoes (in the photo), pineapple, peanut butter… But more on that later. Let me tell you first about that night when a young man hovered while I was cooking adobo at home and asked if I wasn’t going to add some sugar. It …