Cover Get to know these iconic Philippine vinegars that form the foundations of Filipino cuisine
Get to know these iconic Philippine vinegars that form the foundations of Filipino cuisine
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Used for cooking, curing or simply as a condiment, these native vinegars define our tastes as well as our heritage
The foundation of our most beloved dishes, from adobo to kinilaw to inasal, vinegar has been a core pillar of the Filipino palate since the pre-colonial period. Forming the basis of our culinary, geographical and historical identity, it even has its own term: paksiw, meaning a dish cooked in vinegar.
Highly versatile, vinegar takes innumerable forms across the Philippines, making it almost impossible to account for all of them here. Instead, we have rounded up the most iconic native Filipino vinegars that you should know of.
These vinegars are more than just key components of Filipino gastronomy: they are a demonstration of our loyalty to local ingredients, flavours and traditions. With our love for that distinct tanginess bringing us together, vinegar becomes a unifying force. As Doreen G Fernandez once wrote, “We Filipinos are … the champion lovers of sourness.”
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Coconut sap vinegar (sukang tuba)
Lightly coconutty with a hint of sweetness, this classic vinegar has a translucent yellow colour and, thanks to a shorter fermentation period, a lower acidity level than most other vinegars. In existence since the pre-colonial period, sukang tuba is an ideal base for a dipping sauce and a favourite for kinilaw. Following the traditional process, farmers begin by harvesting sap from coconut blossoms, which is then placed in earthenware jars for natural fermentation. Some even place these jars in the sun to catalyse fermentation, leaving them for more than a month. Thanks to the high mineral content of coconut sap, this vinegar also offers various health benefits, such as helping to minimise fatigue and muscle cramps.
Tatler Tip: Deliciously mild yet also complex, you may purchase a Tagalog-style version of sukang tuba from Ritual, located at Karrivin Plaza.
Sukang pinakurat
Not technically a traditional Philippine vinegar, but loved all the same, sukang pinakurat is a variant of sukang tuba, which has been flavoured with aromatics such as chilli, garlic, peppercorns or onions. Suka Pinakurat, the local brand from Iligan City in Lanao del Norte, has been producing its version since the year 2000, using kulikot chillies, garlic, onions, ginger, sweet peppers and iodised salt. Uniquely spicy and sour, this vinegar makes a perfect dip for everything from chicharron to fried fish to grilled pork, and has been adapted into endless versions by chefs and home cooks alike. Available in most groceries, Suka Pinakurat comes in three sizes: a 250ml, 375ml and 750ml bottle.
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Sugarcane vinegar
Above The most common and widely used vinegar in th Philippines comes from sugarcanes (Photo: Pexels / Pacific)
The most common and widely used vinegar in th Philippines comes from sugarcanes (Photo: Pexels / Pacific)
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A staple in Filipino kitchens, sugarcane vinegar is gently tart yet sweet, and is either colourless or cloudy white. Particularly famous in the sugarcane provinces, farmers crush sugarcane stalks to harvest their juice and reduce it to a syrup. This liquid then undergoes a two-part fermentation process, first becoming alcohol and later developing into vinegar. Distinctly mild, it makes an ideal base for pickling solutions and dipping sauces, but can be used in any recipe which requires vinegar.
Tatler Tip: Karrivin’s Ritual offers an unpasteurised sugarcane vinegar from San Carlos, Negros Occidental called ‘suka sa tubo’.
Sukang Iloco
A famous derivative of sugarcane vinegar, Sukang Iloco is a dark amber liquid from the Ilocos region. It is made by reducing the sap into a molasses-like syrup and fermenting this in clay jars for a longer time than regular sugarcane vinegar. It is this extended maturing period which gives Sukang Iloco its unique flavour profile: bitter yet smoky sweet, with faint earthy notes. A foundational dipping companion to many fatty Ilocano dishes, this vinegar is traditionally used to season and preserve meats, but is sure to add a stimulating depth to any meal.
Tatler Tip: Get your hands on 350ml of Sukang Iloco from Ilocaneza, or from Karrivin’s Ritual.
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Sinamak (spiced vinegar)
A variant of coconut vinegar, although sometimes made with sugarcane vinegar, sinamak is a spicy-tart condiment traditionally from the Iloilo region in the Western Visayas. It gains its distinct tanginess from being steeped in aromatics such as garlic, chillies (such as siling labuyo), bay leaves, onions and ginger (though locals use langkawas or galangal). Ageing with these ingredients also gives sinamak its pale yellow to light brown hue and makes it the ultimate addition to any fried or grilled dishes, cutting right through fatty meats and oils.
Nipa palm vinegar (sukang sasa or Sukang Paombong)
A staple in Filipino kitchens, nipa palm vinegar (sukang sasa) has a pale yellow shade and boasts a sour-sweet flavour—perfect for lechon paksiw. As it ages in your pantry, this vinegar adopts a stronger acidity and darker colour, thanks to its high iron levels. Also known as sukang paombong, after the town in Bulacan from which it originated, the production process for this vinegar is, arguably, the most laborious on this list. Farmers harvest the nipa palm sap by vigorously striking the stalk. Hitting it every day and night for around a month, they slowly extract the sugary liquid and naturally ferment it in jars. A thankless task, this traditional technique has become increasingly hard to preserve, with floods affecting sap yield and many farmers replacing their plantations with fishponds for more reliable income.
Tatler Tip: Karrivin’s Ritual stocks a version of sukang sasa from Infanta in Quezon.
See also: Where to buy the best lechon in the Philippines according to top chefs
Sugar palm vinegar (sukang irok, sukang arengga or sukang kaong)
An opaque yellow, sugar palm vinegar is slightly more sour than other vinegars, offering faint fruity notes. The production of this vinegar is quite rare because kaong (sugar palm) is complex to harvest, and sap yield depends heavily on the fruit’s seasonality. The traditional technique begins by extracting sap from mature sugar palms and fermenting it in earthen jars. This allows natural yeasts to convert the sugary liquid into ethanol, which acetic acid bacteria (from the air) turn into vinegar. Sometimes called sukang arengga, as sugar palm’s scientific name is Arenga pinnata, its tangy sweetness is perfect for salad dressing, marinades and sawsawan (dipping sauces).
A recent graduate, Sophia is Filipino-British and lives just outside of London, but is deeply connected to her Filipino side. Still early in her journalistic career, she is curious about everything from current affairs and politics to wellness and cultural heritage, and is passionate about getting to the emotional heart of a story. Her best dining memories are those she has spent with her family, indulging together over her lola’s, mum’s (not mom’s) and tita’s cooking.
