I think Filipinos know their way when it comes to comfort food. Imagine this: after a long tiring day, you want to unwind over a couple of drinks, what food are you going to pair it with? Easy, sisig or dinakdakan!
These two are alike in many ways, and may cause confusion to some. Are they the same? What is the difference between sisig and dinakdakan?
Sisig is not the same as dinakdakan. It terms of origin, sisig comes from Pampanga while dinakdakan comes from Ilocos. When preparing the pork meat, sisig calls for smaller chops compared to dinakdakan. Lastly, dinakdakan makes use of the pig’s brain, a unique ingredient not present in sisig.
What is the Difference Between Sisig and Dinakdakan?
Sisig and dinakdakan are both perfectly delicious Filipino comfort food. For someone not familiar with the two, it may cause some confusion since they are somewhat similar to each other.
Similarities
Both sisig and dinakdakan might make use of the same pork parts including pork belly, pork cheek/jowl, and pork ear. And when it comes to cooking, both go to the same process of boiling and grilling.
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However, by knowing their difference, you can tell which is which by simply looking at them. These minor difference would set the two apart:
Difference in Ingredients Used
Dinakdakan, traditionally, makes use of the pig’s brain and sisig doesn’t. The pork brain in dinakdakan gives it a rich creamy sauce and gives added texture. This pretty much changes its appearance making it distinguishable from the sisig.
Difference in Preparation Process
Another physical difference is that traditionally, the meat in sisig is chopped finely into small pieces. This makes it easier for the tough meats to be chewed. However, this is not the case when it comes to dinakdakan as you will notice bigger slices of meat compared to sisig.
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Difference in Origin
Lastly, a bit of FYI regarding the dishes, both come from different regional cuisines. Sisig comes from the culinary capital of the country, Pampanga, and dinakdakan is one of the unique dishes hailing from Ilocos.
Pampanga is known for many other dishes like Bringhe, Tocino, Tibok-tibok, and Kare-kare.
While Ilocos is known for Bagnet, Pinakbet, Dinengdeng, and Vigan Longganisa.
Pork Sisig
Sisig, the Kapampangan pride, is a unique dish where parts of the pork’s face is boiled and grilled, then mixed with several seasonings and spices. It is usually served sizzling on a hot plate.
You can learn how to cook pork sisig at home through this easy to follow recipe: Pork Sisig.
Variations
Nowadays, several variations are now done to the sisig dish. Some recipes make use of other pork part/ cuts and others add freshly cracked egg on top of the sizzling plate to make it more special.
Other variations of this dish make use of other types of meat like tuna and tofu.
Pork Dinakdakan
The Ilokano pork dinakdakan is a unique dish where parts of the pork’s face is boiled and grilled, then mixed with several seasonings and spices, including the somewhat exotic pig’s brain. Today, dinakdakan recipes are not limited to a specific pork meat and may use other cuts as well.
Variations
Many people may not be comfortable with eating pork brain. So a popular alternative to this is to substitute the pig brain with mayonnaise. It is also a flavorful condiment that provides a similar texture to the dish. If you want to try this more friendly recipe, check this out: Easy Dinakdakan.
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