Vinegar. Every Filipino kitchen has a bottle of vinegar. And it’s not just the simple, distilled white vinegar.
Vinegar is a staple in Filipino cuisine. Adobo, the national dish of the Philippines, is possible through the magical properties of vinegar. Vinegar, because of its acidity, livens up the flavor, disrupts cloying sweetness, cuts through fat, and may even tenderize meats.
The Philippines is home to so many diverse fruits and spices and, thus, produces a variety of vinegar made with coconut, pineapple, and more.
Here are a few types or brands that you’ll find at local Asian markets or online:
1. Sukang Puti/Maasim – This is your normal Datu Puti or Silver Swan kitchen staple. Made from sugarcane, this type of vinegar is uniquely Filipino.
2. Sukang Ilocos – Ilocos, located in Region 1 of the Philippines, has a local sugarcane wine called “Basi” which is usually fermented in earthen jars called “tapayan” and sealed with banana leaves. This is then fermented for a few years and if fermented longer is turned into sukang Ilocos.
3. Sukang Sasa – is made from the sap of nipa palm trees. This is the strongest in our list in terms of flavor and sourness.
4. Suka Pinakurat™®© is a brand name of an established blended spiced coconut sap vinegar from Iligan City. The spices in their vinegar include chilies, onion, ginger, garlic and more. Learn more about them at www.sukapinakurat.com.
5. Sinamak – an Ilonggo vinegar that is cane vinegar with different spices soaked in.
6. Fruit vinegars
Shown are the 3 different types of Filipino vinegar currently open in my pantry. I have more stocked and ready to replace whatever bottle I finish.
Tip: you can buy these vinegars online at @noypisnaxx or @rapsagoods, both CT-based.
Tell me, what vinegar do you use for cooking? 👇🏼👇🏼👇🏼
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