Pinakurat USA


Recipes with Pinakurat made by Chef Ron Bilaro
For more info about Chef Ron Bilaro visit


by: Chef Ron Bilaro
Prep time: 10 minutes
Cooking time: 10 minutes
Yields:  2 servings 
  • 1 pound skirt steak, butter flied
  • 1 teaspoon kosher salt
  • 10 cloves garlic, minced
  • ¼ cup Kuratsoy
  • ¼ cup (regular Pinakurat vinegar – not spiced)
  • ¼ cup olive oil

  1. Using a kitchen mallet, pound steak to make it more tender.  Rub meat with salt and garlic. Add vinegars and olive oil. Place in a bowl and cover tightly with plastic wrap and chill overnight.
  2. Prepare grill for direct heat cooking on medium hot charcoal.  Brush both sides of beef with more oil if needed.  Grill in batches. Cover only if using gas grill. Turn once until cooked through about 4 minutes each side total.  Rest before slicing into small pieces.


by: Chef Ron Bilaro
Prep time: 15 minutes
Yields:  6 to 8 servings
  • 1 large cucumber, peeled and sliced thinly (round)
  • 1 small red onion, peeled and sliced thinly (into rings)
  • 1 head of red lettuce, torn into bite size pieces
  • 2 hard boiled eggs, peeled and sliced into wedges
  • ½ cup Pinakurat vinegar
  • 2 ½ tablespoons honey
  • ¼ cup olive oil
  • Salt and pepper to taste
  1. Soak red onion in cold water for 10 minutes to remove strong taste and odor.  Drain and set aside.
  2. Meanwhile, combine the vinegar, honey, olive oil and salt and pepper in a small bowl.  Chill the dressing well. Place cucumber, red onion, lettuce leaves in a large bowl. Drizzle and toss with the vinaigrette. Garnish with hardboiled egg. Serve at once.


by: Chef Ron Bilaro
Prep Time: 10 to 15 minutes
Yields:  8 to 10 servings
  • 1 medium size radish, peeled and shredded (about 2 cups)
  • 1 small carrot, peeled and shred ded  (about ¾ cup)
  • 1 jalapeno, seeded and diced small
  • ½ cup vinegar
  • 3 tablespoon sugar
  • 1 teaspoon salt
  • Pepper to taste

  1. Rinse radish in cold water and squeeze off excess liquid.  In a small bowl, combine vinegar, sugar, salt and pepper; whisk till sugar is dissolved.  Adjust the seasoning according to your desired taste.  Combine with the rest of the ingredients. Chill in the refrigerator for 30 minutes until the flavor develops.  Serve cold.


by: Chef Ron Bilaro
Prep time: 30 minutes
Cooking time: 5 minutes
Yields:   10 to 12 servings 
  • ½ green papaya, peeled and seeded, thinly shredded (about 3 cups) OR
  • 3 cups cauliflower florets
  • 1 small carrot, peeled and thinly sliced in an angle (about ½ cup)
  • 1 small red bell pepper, seeded and thinly sliced into matchsticks (about ½ cup)
  • 1 small green bell pepper, seeded and thinly sliced into matchsticks (about ½ cup)
  • 1 small red onion, peeled and thinly sliced (about ¾ cup)
  • ¼ c raisins
  • 1 small ginger, peeled and thinly sliced (about ¼ cup)
  • 2 teaspoons whole black peppercorns
  • 3 bay leaves
  • 1 cup white sugar
  • 1 ½ cup Pinakurat Vinegar (regular or spicy)
  • ½ cup water
  • 1 teaspoon turmeric powder
  • 1 tablespoon rock salt


  1. Soak red onion in cold water for about 10 minutes to remove the strong odor and taste. Strain and set aside.
  2. Meanwhile, combine ginger, peppercorn, bayleaf,  sugar, vinegar, water and turmeric powder in a small sauce pot. Bring to boil. Remove from heat.
  3. Combine vinegar mixture with the rest of the ingredients.  Pour into a jar.  Close the lid tightly. Chill in the refrigerator overnight to infuse the flavor. Serve cold.



by: April Key Carmelotes Rode
  • 5 pcs beef bones or ribs
  • 5 teaspoon kuratsoy
  • 1 tbs olive oil
  • 1 teaspoon mc cormick grilled mates roasted garlic and herb
  • 1 tbs paprika or until u think it kind of red


  1. Put everything in a bowl or tupperware were can put the beef ribs and marinate it overtime and or whole day....bake it for 4 hours in a 250 degree temperature and after you baked it grilled if for awhile and put a little bit of kuratsoy and ketchup while grilling for 5-10 minutes.