Pinàkuràt Suká
Pinàkuràt Suká is a bold and flavorful Filipino condiment that brings a fiery kick to your meals. This homemade vinegar dip is made with sukang tubâ (organic coconut sap vinegar) or apple cider vinegar as a base, infused with bird’s eye chilis, ginger, garlic, and fish sauce for a unique, savory tang. A balance of heat, acidity, and umami makes it a must-have for anyone who loves bold flavors. Whether you're dipping grilled meats, fried fish, or spring rolls, this vinegar-based sauce adds a zesty punch that’s hard to resist.The process is simple and rewarding: a blend of finely processed spices creates a base that’s both spicy and aromatic. Additional slices of onions, garlic, and chilis enhance the texture and presentation, while a touch of sugar can be added to mellow the heat. This condiment is easy to store and gets better with time as the flavors deepen. Make a batch to keep on hand—it’s perfect for elevating everyday meals or impressing guests with a taste of authentic Filipino cuisine
Equipment
- Blender or Food Processor: For grinding the spices into a fine mixture.
- Funnel: To transfer the mixture into glass bottles without spills.
- Glass Bottles with Lids: For storing the vinegar dip securely.
- Measuring Cups and Spoons To ensure accurate ingredient proportions.
- Knife and Cutting Board: For slicing onions, garlic, and ginger.
Ingredients
- 4 cups sukang tubâ organic or raw coconut sap vinegar or Braggs apple cider vinegar
- 1 cup bird’s eye chilis divided, (siling labuyó in Filipino and Tagalog, kulikot in Cebuano)
- ¼ cup ginger slivered, divided
- ¼ cup red onions sliced
- 8 cloves garlic minced, divided
- 1 cup patis fish sauce
- 2 tbsps whole black pepper
- salt to taste
- sugar to taste, optional
Instructions
- Combine 2 cups vinegar and ½ cup of the chilis, ginger, and garlic in a food processor or blender. Process until the spices are reduced to fine sediment.
- Stir in fish sauce, and the remaining vinegar.
- Add a tablespoon of sugar or more to temper the spice. Adjust the seasonings; be careful, it’s hot!
- Pour into prepared glass bottles using a funnel. There will be sediments, include those.
- Insert the onion slices and the remaining garlic, chili pieces, and ginger into the bottles. Seal and let sit until the sediments settle at the bottom.
- To serve: shake well and pour a desired amount onto a shallow sauce dish and use as a dip.
- Keep in a cool dry place.
Notes
Flavor Adjustments:
- For a less spicy version, reduce the amount of bird’s eye chilis or remove the seeds.
- Add sugar gradually to balance the acidity and heat, but it’s optional based on preference.
Storage Tips:
- Keep the vinegar dip in a cool, dry place for long-lasting freshness. Shake well before serving to redistribute the sediments and flavors.
Serving Suggestions:
- This dip pairs excellently with grilled meats, fried seafood, or as a tangy dressing for salads.
- Use it to marinate meats for an extra layer of flavor.
Nutrition
Calories: 66kcalCarbohydrates: 13gProtein: 5gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 4559mgPotassium: 425mgFiber: 2gSugar: 5gVitamin A: 477IUVitamin C: 94mgCalcium: 68mgIron: 2mg
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