- 1 cup Vinegar
- 1/2 cup Sugar
- 1/4 cup Soy Sauce
- 1 head Garlic Smashed
- 1 tsp Pepper
- 1 tbsp Salt
- 4 ea Hot Peppers Slice, chopped or minced. Red chile peppers would be traditional here, but I subbed serrano and habanero.
- Gather and prep your ingredients.
- Combine everything into a bowl and mix. It's as simple as that!
- If marinating pork, I'd suggest letting it do its magic for at least 12, and as long as 24 hours.
- This is a pic of my habanero batch.
- If you want to use this as a dipping sauce, I do suggest reducing it a bit over the stove.
- Great for dipping chicken, pork, or even beef!
- Shout out to my buddy Rick for sharing this recipe with me. It certainly was a welcomed taste of the Philippines which is sorely missed during these travel restricted COVID times.
- The level of heat this marinade / sauce brings is completely based on the type and quantity of peppers you use. Adjust to your liking.