Pinakurat Spiced Vinegar Copycat

          This next recipe comes with a warning, both to the cook and to the would-be user: The cook,  because handling chilies,  always run the risk of getting into the eyes or burning one's hands. The user, because to the uninitiated, the dipping sauce will send shockwaves to the tongue, hence the name "Pinakurat", literally meaning, made to shock.

          Pinakurat Spiced Vinegar originated in Iligan City in Mindanao. It slowly penetrated households all over Mindanao, travelling as far north as Manila, mainly by word of mouth advertisement, and the pasalubong concept. 

         Before the advent of Pinakurat,  Bicol Express ( a spicy soup dish from the Luzon region) reigned supreme, as the spiciest food in the country. Needless to say, that the supercharged spice and catchy name caught on fast. Before long, the entire country was hooked. And this truly original Filipino sauce has traveled across oceans wherever you may find Asian stores.

          Now, almost every other commercial brand of sauces have their own version. That, in itself is testimony to the fact that Pinakurat created a new trend in dipping sauces, that others had to follow, or be left behind.

            Pinakurat is made with natural coconut sap vinegar, naturally reddish-brown 

and fragrant. The nearest thing to this would be Braggs Apple Cider Vinegar, with the mother of vinegar but without the fruity undertones of apple. It usually sells anywhere between $3 - $4 per 8 oz bottle in Filipino stores in the US. 

           It goes really well with fried or grilled dishes, and is a surprisingly excellent dipping sauce for the ultimate Filipino feast; Lechon ( Roast Pig ) and Chicharon, or pork rind crackling.

           Along with its popularity, came the hefty price tag. So much so, that it would be highly unreasonable not to enjoy this spice, when all the natural ingredients are in abundance, and just laying around.

So, to make 3 bottles, and get huge savings, we will need:

INGREDIENTS: 

4 c. Suka Tuba ( Organic, Raw Coconut Sap Vinegar ) or Braggs Apple Cider Vinegar

1 c. bird's eye chillies, divided ( siling labuyo in Tagalog,  kulikot in Cebuano)

1/4 c ginger, slivered, divided

1/4 c. red onions, sliced

8 cloves garlic, minced, divided

1 c Patis ( Fish Sauce ), any brand

sugar to taste ( optional )

PROCEDURE:

1. Combine 2 c. vinegar, 1/2 of the chillies, ginger and garlic in a food processor or blender. Process until spices are reduced to fine sediment.

2. Stir in the Fish sauce, and the remaining vinegar.

3. Add 1 or more tablespoons of sugar to temper the spice. Adjust the seasonings, ( careful, it's hot! )

4. Pour into prepared glass bottles using a funnel. There will be sediments, include those. 

5. Insert the onion slices and remaining garlic, chili pieces and ginger  into the bottles. Seal and let sit until the sediments settle at the bottom.

6. To serve: shake well and pour desired amount on to a shallow sauce dish and use as a dip.

7. Keep in a cool, dry place.

Let me know if you've tasted or tried this one. Thank you for visiting and magandang umaga! 

( Good morning! )