Vinegar, also called sukâ, plays an essential role in Filipino cuisine. It is an indispensable ingredient for cooking, preserving, marinating, and dipping sauces.
Filipinos love a sour element to most dishes, along with salty and sweet. The acidity of vinegar brightens flavors, balances sweetness, and cuts through the richness of fatty foods. It can also help tenderize meat, emulsify sauces, and preserve foods.
While vinegar may be the most common souring agent, other ingredients like calamansi (calamondin), tamarind (sampalok), kamias (bilimbi), and guava add a similar flavor profile.
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Health Benefits
Vinegar has been used in cooking and medicine throughout history. Although there isn't enough scientific evidence to support its effectiveness in treating minor illnesses or chronic diseases, some studies suggest these benefits:
- It regulates blood sugar levels by slowing down the digestion of carbohydrates and reducing the glycemic index of foods.
- It aids in weight loss by reducing appetite and increasing satiety. It may also help boost metabolism and burn fats.
- It protects against cancer. The presence of polyphenols—plant compounds with antioxidant properties—may shield cells from oxidative stress that possibly causes tumor growth.
- It improves digestion by stimulating the production of digestive juices and enzymes. It may also relieve bloating and indigestion.
- It boosts the immune system with its antibacterial and antifungal properties by protecting against infections.
While vinegar has potential health benefits, it should not be seen as a cure-all. Moderation is always key. Individuals with specific health conditions or taking certain medications should consult a medical professional.
Varieties of Filipino Vinegar
The popular types of locally produced vinegar are cane and palm vinegar. They exhibit unique flavors and aromas with varying acidity levels. The fermentation process produces acetic acid, the compound responsible for its sour taste.
Cane Vinegar
Cane vinegar, produced from sugarcane juice, is the most widely used vinegar in the Philippines and overseas. The abundance of sugar cane in the Philippines makes sourcing raw materials easy and cost-effective for manufacturers.
White cane vinegar, also called sukang maasim, is an all-purpose vinegar with a mild flavor made from fermented sugarcane juice. Some varieties have a light tint or a darker color.
Sukang Iloco is another type of cane vinegar named after the region where it originated. It is fermented from sugarcane wine called basi and varies in color from dark yellow to brown. Its flavor profile is well-balanced, combining both sweet and sour notes.
Palm Vinegar
Palm vinegar, also called sukang tubâ, is produced from the sap of various palm trees, such as nipa palm, coconut palm, and kaong palm. The sap is fermented in barrels for several months, resulting in a distinct flavor profile that is bolder than cane vinegar.
Coconut vinegar is a type of palm vinegar from the sap of coconut blossom. It has a distinct, sharp flavor ideal for dishes like Kinilaw, a dish of raw fish or seafood marinated in an acidic mixture.
Sukang Pinakurat is a trademarked brand of coconut vinegar fermented with various spices and chilies. Sukang Paombong is a type of palm vinegar from Paombong, a town in the province of Bulacan.
Nipa palm vinegar, also called sukang sasa or sukang nipa, has a distinctively sweet flavor with a slightly salty undertone. As it ages, the sourness becomes more pronounced. It is the most robust type of vinegar in terms of taste and acidity.
Kaong palm vinegar, also called sukang kaong or sukang irok, is made from the sap of kaong sugar palm. This vinegar tastes sweeter and is the least sour among other types of Filipino vinegar.
Vinegar-based Dipping Sauces (Sawsawan)
Sawsawan is an integral part of Filipino dining culture. It is a term used to refer to various dipping sauces, condiments, or seasonings paired with dishes to enhance their flavor. Vinegar-based sauces are the most common.
Spiced vinegar, such as sinamak, is infused with spices and aromatics like garlic, onion, ginger, peppercorns, and chilies. It goes well with fried or grilled foods like Lechon Kawali (Fried Pork Belly) or Inihaw na Liempo (Grilled Pork Belly). You can also use it to add a tangy, spicy flavor to any dish.
Vinegar-based sauces are highly customizable, but the most popular variations are vinegar with garlic, salt, and pepper; vinegar with soy sauce, garlic, onion, ginger, or chilies; and spiced vinegar with aromatics and chilies.
Where to buy and how to store
In the US, Filipino vinegar is sold at Filipino grocery stores, Asian supermarkets, and online stores that specialize in Filipino food products. Some popular brands include Datu Puti, Silver Swan, and Marca Piña.
Vinegar, being an acid, can be stored without refrigeration for an indefinite period in a cool, dry place away from direct sunlight. Keep it in a tightly sealed container to prevent contamination and to keep its acidity level stable.
Vinegar in Filipino cuisine
Filipino cuisine uses vinegar extensively as a key ingredient in many dishes. Here are some of our favorites:
- Adobo: A classic Filipino dish with pork or chicken cooked in vinegar, soy sauce, and aromatics.
- Kinilaw: A Filipino version of ceviche made with raw fish or seafood cured in vinegar and mixed with onions, chilies, and other spices.
- Kilawin: It involves briefly cooking meat or fish in another method—like poaching, boiling, or grilling—then dressing it with an acidic mixture.
- Sisig: A dish made with chopped pork, onions, and chilies seasoned with vinegar and soy sauce.
- Paksiw: A cooking method that involves stewing meat or fish in vinegar and aromatics. Paksiw na Lechon(roasted pig), Paksiw na Isda (fish), and Paksiw na Pata (pork leg) are some of the popular ones.
- Ensaladang Talong (Filipino Eggplant Salad): A salad with grilled or roasted eggplant, tomatoes, and onions tossed with vinegar and sautéed shrimp paste.
- Achara (Pickled Green Papaya): Julienned vegetables such as green papaya and carrots soaked in vinegar, salt, and sugar brine.
- Sweet and Sour: A stir-fry with meatballs or chunks of pork, chicken, or fish stir-fried with a sweet and tangy sauce made with vinegar, ketchup, soy sauce, sugar, and aromatics. It is often cooked with bell peppers, carrots, onions, and pineapple.
- Escabeche (Sweet and Sour Fish): Similar to Sweet and Sour Fish, but is often with whole-fried fish and stir-fried vegetables such as carrots, onions, and bell peppers. The sweet and tangy sauce is made with vinegar, ketchup, sugar, and aromatics.
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📖 Recipe
Ingredients
- Vinegar
Instructions
3 types of vinegar-based dipping sauces:
- Spiced vinegar (sinamak): Combine vinegar with chopped garlic, onion, ginger, peppercorns, and chilies. Add salt and pepper to taste.
- Soy and vinegar: Combine 1 part of soy sauce with 4 parts of vinegar. Add garlic, onion, ginger, or chilies. Season with salt and pepper to taste.
- Vinegar with garlic: Combine vinegar with smashed garlic, salt, and pepper.
Malou
I didn’t know there were so many different kinds of vinegar. This is very informative. Thank you.
Nora Rey
Hello Malou,
It's always fun to experiment and try new things in the kitchen, including different types of vinegar. I'm glad you found the information helpful, and I'd love to hear if you have any personal favorites you like to use!