Manila Palm Vinegar is another type of vinegar commonly found in the Philippines. It is made from the sap of the nipa palm, which is a type of palm tree native to Southeast Asia. The sap is collected and fermented to produce a sour and slightly smoky vinegar.
Similar to coconut vinegar, Manila Palm Vinegar is widely used in Filipino cuisine. It is often used as a dipping sauce for various fried dishes like crispy pata (deep-fried pork knuckles) or as a marinade for meat, seafood, and vegetables.