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Pinàkuràt Suká Recipe

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
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Condiment, Dips and Appetizers
Cuisine Filipino
Servings 4 cups
Calories 66 kcal

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
Keyword dip, Filipino condiments, Homemade suká recipe, Pinàkuràt-inspired vinegar, Spicy Vinegar Dip for Grilled Meat, vinegar dip
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