Sukang Sawsawan is a spiced vinegar dipping sauce made with vinegar, onions, garlic, and chili. It’s sour, tangy, spicy with a hint of sweetness. Perfect sawsawan for lechon kawali, crispy pata, lumpiang gulay, barbecue, and many more Filipino dishes.
Sukang Sawsawan: vinegar dipping sauce
If you loved the soy sauce and vinegar dipping sauce, you'll definitely love this sukang sawsawan too!
Oh yes, it is definitely sour but the spices and seasonings give it a nice balance of flavor. So, so, good with your favorite fatty dishes! Pangtanggal umay talaga!
What types of vinegar are good for sukang sawsawan?
There are many types of vinegar but these are the ones I recommend:
- cane vinegar
- distilled vinegar
- white wine vinegar
- coconut vinegar
- rice vinegar (I recommend the manuka brand)
Noticed that I didn't include apple cider vinegar in the list. I find its smell and flavor are too overpowering to make it as a dipping sauce. But if you must use it, combine it with a milder vinegar to dilute
Uses for this spiced vinegar dipping sauce
Use this dipping sauce for any of your favorite Filipino food, especially the fatty and oily kinds, including:
- Lechon Kawali
- Lumpiang Gulay
- Filipino Barbecue
- Crispy Pata
- Skinless Longganisa
- Chicken Inasal
- Lechon Belly
- Chicken Tocino
- Beef Tapa
- Crispy Fried Pork belly
- Buttered Shrimp
- Halabos na Hipon
How to make it
Start by chopping the onions, garlic, and chili. To reduce the spiciness, remove or discard some of the seeds of the chili.
Place all the ingredients in a bowl. Whisk until the sugar has completely dissolved. Let the sauce stand for around 20 to 30 minutes. This will marinate the raw onions and will make the sauce even more flavorful!
Taste before serving and adjust the seasonings as needed–add more sugar if you want it sweeter or salt if you want it saltier.
That is it! Easy peasy!
Shelf life and Storage
This vinegar dipping sauce can last up to 3 months if refrigerated properly.
Store in an air-tight glass jar or bottle. Refrigerate to keep the flavor fresh. Remember it should be air-tight as the onion smell can get stronger the longer it marinates.
Serve this dipping sauce with
Sukang Sawsawan–Vinegar Dipping Sauce
- ½ cup cane vinegar (see note 1 for substitutes)
- 2 tablespoon water (add more as needed)
- 1 teaspoon fish sauce/ patis
- 2 teaspoon brown sugar (packed, add more if preferred)
- 1 small red onion (finely chopped)
- 2 cloves garlic (finely chopped)
- ½ teaspoon whole black pepper
- red or green chilies (chopped, to taste)
- salt (to taste)
- In a small bowl, add all ingredients. Whisk until sugar is dissolved.
- Let it stand for 20 to 30 minutes. Do a taste test. Add more salt, sugar, or black pepper based on preference. Note that the water will help lessen the sourness. Use less, if preferred.
- Pour in an airtight glass container and keep in the fridge until needed.
Recipe Notes and Tips:
- Vinegar options: distilled vinegar, white wine vinegar, coconut vinegar, and rice vinegar (I recommend the manuka brand).
- Storage: This sauce can be made days ahead. Store in an air-tight glass jar or bottle. Refrigerate to keep the flavor fresh. Remember it should be air-tight as the onion smell can get stronger the longer it marinates.
- Variation: add diced cucumbers.
- Serving: calculation is based on the small batch ingredients
- Shelf-life: This can last up to 3 months if refrigerated properly.
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