Vinegar is a common ingredient in Filipino cuisine being a fundamental ingredient in many basic Philippine preparations. The defining characteristic of paksiw dishes is their use of vinegar. Adobo and kinilaw use vinegar as well. Vinegar is also a common condiment at the Filipino dining table where it is commonly mixed with crushed garlic, soy sauce, siling labuyo, or some combination thereof as a dipping sauce to accompany a meal of fried fish, steamed shrimps or crabs, grilled liempo or crispy pata. Such flavored or spiced vinegar (sinamak) is also sold pre-prepared in supermarkets. Local brands include Datu Puti, Amihan, Silver Swan, Marca Piña, Lorins, Supremo, Tentay, Mother's Best, and Del Monte.
- Fresco, Mary Charlotte O. (July-September 2001). Making vinegar a business venture. BAR Research and Development Digest 3(3). Bureau of Agricultural Research, Philippines.