| Spiced vinegar | |
| Alternate Name: | Sukang maanghang |
| Type: | Condiment |
| Country: | Philippines |
| National Cuisine: | Philippines |
| Main Ingredient: | Coconut vinegar, chili pepper |
| Minor Ingredient: | Garlic, ginger and/or galangal |
| Variations: | Sukang Pinakurat, Sinamak, Sukang Quezon |
| No Recipes: | false |
Spiced vinegar is a type of Philippine vinegar condiment that is made of vinegar e.g. fermented coconut sap (Cebuano: sukang tuba)[1] infused with spices primarily bird's eye chili and garlic.
A variation of spiced vinegar was popularized by Rene Jose B. Stuart del Rosario of Iligan City in 2000 where the spices are finely chopped possibly with the use of a blender or food processor. This is now a mass-produced product under the brand name Sukang Pinakurat (derived from the Cebuano word kurat, meaning to "surprise" or "frighten").[2] Due to its popularity, the Stuart del Rosario family in 2004 had registered trademarks for sukang pinakurat, sukang waykurat, and sukang kuratsoy with the Intellectual Property Office of the Philippines.[3]
In Filipino households, this condiment is used on many assorted dishes, mostly fried dishes (includes lumpiang prito) and lechon.[4]