TESTIMONIAL

Jasper Jugan
San Juan, Metro Manila, Philippines
Suka Pinakurat is a variety of vinegar which is actually a fermented coconut sap originating from Iligan City. Fondly called as a derivation of "sukang tuba", the vinegar is not really sour but more of spicy and chilli. According to the site, Pinakurat is a traditional Iliganon dish made from wild boar meat “sulop” cooked only by a flame-shut pot of boiling coco vinegar, chilies, and spices. The vinegar is named after this dish because it tastes similar to it. "Kurat" also means "magulat" or to be shocked or surprised.
So this is the original variety of Suka Pinakurat, spicy with a sting at the end but not too sour.
Kuratsoy is a variety of the vinegar mixed with soy sauce and calamansi. Suka Waykurat is a variety of the vinegar which is not so hot and a bit sweeter. "Way" means none so maybe it means you won't be shocked?
Another variety of Suka Pinakurat is sweetened, something like a mixed of Waykurat and Pinakurat vinegars. Sweet yet very spicy.The vinegars are best as a sauce dip for a lot of filipino delicacies including lechong baboy (roasted pig), chicharon (pork rind cracklings) or other beer-side foods (pulutan). It can also be used as seasoning for dishes on the table or while cooking.This is not an advertisement of any sort, I just wanted to share this exciting product from Iligan City in Lanao del Norte. More information can be found on the link to the site above.

Gladys Joy Oculam
Davao City, Philippines
Pinakurat and Dayok are two odd sounding names for someone who is not a native of Davao.

Both are native dips (“sawsawan”).

Pinakurat is a coconut based vinegar. Based from the info on the internet, it is a native of Iligan City. It is said that pinakurat is a blend of fermented coconut, salt, spices, with hot and sweet chillies.

Its more expensive than ordinary vinegar maybe because of the “extra processing” than the normal vinegar.

They say that when you use pinakurat in your daily meal, you’ll have to forget about the word “DIET” coz it really increases your appetite. And I highly recommend this to beer drinkers along with their “pulutan”. And yes! i can attest to that. I’ve tried this on Danggit, fried fish, lechon, grilled pork..

Pinakurat is available In Metro Manila. Check out those big supermarkets. It is even available abroad.

Also, here’s a story on the success of pinakurat:

Although at first it was hard to sell a virtually unknown product, Del Rosario’s Suka Pinakurat eventually caught the attention of big retailers that have operations in Cagayan de Oro, Davao and Cebu. Suka Pinakurat even made its way to most Visayas and Mindanao regions that direct buyers and distributors took advantage of the product’s marketability.

The increasing demand for Suka Pinakurat forced Del Rosario to increase his volume of raw materials and suppliers. Sukang Tuba is purchased directly from coconut sap farmers, locally known as the mananguetes, who are considered the poorest farmers because they only depend on sari-sari stores and local markets. When Del Rosario decided to increase their produce, these former less-than-P100-earner mananguetes now earn roughly four to five thousand pesos per week.

Del Rosario also managed to have his 40 mananguetes maintain 50 coconut trees from the initial five to seven trees. He was also able to provide livelihood to the women of their barangay by helping in their daily production.

Meanwhile, Dayok is a mixture of different fermented fish intestines (they say intestines of danggit). Its like patis, but THEY say Dayok is better.. Tried it. tastes OK for me. The smell is lighter than patis. Furthermore, they say (again) that dayok is cleaner than patis – the processing and finished product.

But i can’t stand the look of dayok in a bottle.. thinking that its fish intestines. But once its out of the bottle and on the plate, then the dipping starts.

YUMMMMMMMMMMMMMMMM YUMMMMMMMMMMM

hahahhaha

So, if your in Davao, make sure to try pinakurat and dayok.

Jessiefil V. Sumaylo
Cebu City, Philippines
What's the best dip companion for crisp fried danggit? Why spicy vinegar of course, smothered in copious amount of hot steaming fluffy rice. I have to admit spicy hot food have not always been my cup of tea. When it comes to these fire-breathing, tongue-scorching food I'm a bonafide coward. My tongue tends to be on the sensitive side and needs some TLC. I prefer distinguishing distinct spice flavours instead of being swamped and overwhelmed by heat. It's no wonder I use spicy hot dips sparingly.
Pinakurat, the spicy vinegar dip from Iligan City, was introduced to me by my BIL Derek. Unlike most spicy vinegars from the Philippines, Pinakurat managed to get the sourness, spices and hotness balanced just right. It actually tastes of some other spices other than the ubiquitous chillies. Mind you the hotness comes to you gradually not like an in-your-face typical hot spiciness common among other brands. Pinakurat is now my choice dip for crispy fried anything including the excellent danggit, tocino, and tapa. Yum!

Videos