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.
In the humble kitchen of Mr. Rene Stuart del Rosario in Pala-o Iligan City.
He is Rene Stuart del Rosario, the inventor of sukapinakurat.
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.