I’ve used Mr. H stash of Sukang Iloko for this dipping sauce, it went well with the Sumpia version I’ve made with the addition of pork belly slices. I love the balance of the sweetness, saltiness and that slight punch of the vinegar (Sukang Iloco) of this dipping sauce, very addictive!
SUKANG ILOKO ~ produce in the northern Ilocos region of the Philippines, this naturally fermented vinegar is light brown in appearance and made from sugar cane wine called “basi” that has turned sour.
1/2 cup Sukang Iloko
2 tspn sugar
1/2 tspn salt
2 cloves garlic, crushed
1/4 large red onion, finely diced
pinch of coarse ground pepper
*used U.S Measuring Cups & Spoons
~ Please crush the clove of garlic with the flat side of your knife, don’t use a garlic crusher tool. Combine all the ingredients, and stir with a spoon until salt and sugar granules has dissolved. Serve freshly made or can be stored in the fridge for 1-2 days.