Hot spcy vinegar, Suka na maanghang

Suka na maanghang in Baybayin

Chicharron is a snack that is popular in every country with spanish heritage and probably has hundreds of regional variations. In the Philippines though a must have condiment with chicharron, is hot and spicy vinegar.

As a kid on vacation in the Philippines chicharron is one of the snacks I always bought. I can remember buying chicharron from vendors in the the Philippines and they often came with a tub with hot and spicy vinegar.

One of the tell tell signs to spot a Filipino is the persons love of vinegar. Being filipino I love the taste of vinegar:)

500 ml sugar cane vinegar
20 pcs. red and green Thai chilies
1 whole head garlic, peeled
1 tbsp. whole peppercorns
1 tsp. salt
1 tsp. sugar

In a saucepan, combine the vinegar, salt and sugar. Bring to a light simmer and mix until the salt and sugar are dissolved. Set aside to cool a bit.

Thoroughly wash the chilies and cut the stems before putting them inside the bottle.

Press the garlic cloves with the side of the knife to lightly crush allowing the flavors to come out. Put them inside the bottle

Put the whole peppercorns inside the bottle

With a funnel pour the warm vinegar into the bottle. Allow to completely cool at room temperature and seal the bottle with a cork.

Steep for a couple of days before using. The vinegar can be stored inside the fridge for several months. The flavors of the spices will intensifies the longer it is kept.

So get a bag of chicharron or some kind of pork rind snack and enjoy them with hot and spicy vinegar.

Milkfish paksiw


This paksiw is not the one I grew up with, first of all you could not get Bangus/milk fish her in the 70’s, I do not know about the 80’s because by then we were used to using other types of fish, specially mackerel. My moms take on paksiw is with rhubarb and mackerel, I will make that later, but I have to wait for the rhubarb to get in season and the mackerel.

Paksiw is a Filipino style of cooking, and means”to cook and simmer in vinegar”.

Paksiw recipe

600-800 g fish, cleaned and scales removed
1 knob ginger, sliced and pounded
6 cloves garlic, skin removed
½ cup vinegar
1 cup water
1 medium onion, sliced
birds eye chili
3-4 small eggplants
2-3 orange peppers
2 teaspoon salt
1 teaspoon whole peppercorn

Filipino dish

Arrange the fish in the pan along with the ginger, garlic, onion, eggplants, pepper, and birds eye chili.

Add vinegar, water, salt and whole peppercorn then bring to a boil.

Cover and simmer in low to medium heat for 12 to 15 minutes.
Turn off the heat and transfer to a serving plate.
Serve hot with steamed rice.