Unleash the Power of Sour with Filipino Vinegars

Anthony Todd

It’s a given that your kitchen is already stocked with large volumes of vinegar, be it sherry or balsamic. But what about sukang paombong, sukang tuba or sukang iloco? Just in case you don’t speak Tagalog, those are palm vinegar, coconut sap vinegar and sugarcane vinegar, and they’re all staples of Filipino cuisine.

Most Filipino dishes, including adobo, have a hint (or maybe a ton) of pucker—it’s...