Pinakurat Recipe

In Filipino restaurants as well as at street vendors, condiments are always readily available, even when you’re just standing there eating. These condiments, which come in the form of a self-mixed dipping sauce known as “sawsawan,” allow diners to personalize the taste of their meal.

Sukang Pinakurat is a vinegar produced from organic coconut shredded sap, also known as “tuba,” which is combined with “labuyo” chilies and other ingredients to make a condiment.

Sukang Pinakurat is named after a well-known traditional dish made from wild boar meat “sulop,” which is cooked exclusively in a flame-shut kettle of boiling coco vinegar, chiles, and spices, without the use of any other ingredients. It is believed that the name “pinakurat” comes from the root word “kurat” in Visayan vernacular, which literally translates as “surprise.” You will certainly be surprised if you use this unusual vinegar in place of your traditional “sawsawan” (sauce).


  • 740 ml of Coconut Vinegar or any of your choice (25 oz fluid)
  • 8 cloves of Garlic (divided)
  • ¼ cup of Ginger (sliced and divided)
  • 1 cup of red labuyo chilis, (divided)
  • 1 cup of Patis or Fish Sauce
  • 2 teaspoons of Onions (sliced)


  1. Prepare your blender or food processor, then mix 1 cup vinegar, 4 garlic cloves, 1/8 cup ginger, and 1/2 cup red chilies. Blend or process until smooth. Everything should be blended until it has a smooth texture.
  2. Pour in the remaining 2 cups of vinegar and mix until completely smooth. Add in the patis and mix it one more. If you can’t get patis, you may replace salt for the flavor you want.
  3. Fill a sterile bottle halfway with the liquid, using a funnel. After that, add the chopped onions and labuyo (or red chilies), as well as the ginger and the garlic.
  4. On the ready to serve! Spiced vinegar prepared at home will be delicious!