Featured Product

 

 

 

Flaming hot chili sauce blended from coconut vinegar and 100% “kulikot” chillies- the smallest but the hottest of its kind.

It is ideal for steaks, barbeques, pizzas, pastas, and stews. Guaranteed to be the hottest Filipino “hot sauce” in the market today.

 

What Makes up Suka Pinakurat?

 

 

The main ingredient of the Suka Pinakurat is fermented coconut sap locally known as tuba and bird’s eye chilies “labuyo” that are harvested from the wild mountains of Iligan. These key ingredients are organically grown, with the chilies being farmed by mother nature.

Retail Outlets

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You can locate stores selling Suka Pinakurat near your location

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• United States
• Australia
• Europe
• Metro Manila
• Luzon
• Visayas
• Mindanao

FAQ

 

What Makes up Suka Pinakurat?

 

The main ingredient of Suka Pinakurat are fermented cocnut Sap, locally known as tuba: and local spices germaine to the farmland of Lanao. These key ingredients are organically grown, with the chillies being farmed by mother nature.

 

Where was Suka Pinakurat created?

 

In the humble kitchen of Mr. Rene Stuart del Rosario in Isabel Village, Pala-o Iligan City.

 

 

Why Pinakurat?

 

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. Since the taste of the vinegar is very similar to that of the dish, it was then named after it.

Another surprising but practical reason is that the product presents a pleasant surprise that excites the senses to a taste long desired. The word pinakurat is from the word "kurat" which means surprise in visayan vernacular.

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