I’m quite sure that most of you have heard of the Dinakdakan, since it is famous (or infamous?) for having the insides of the pork as ingredients.
If you are one who happens to be craving for this but can’t get an access to an authentic one since you’re not from Ilocos, then you can try this recipe!
It is just as delicious, and will surely bring you the flavors of the northern province. Learn how to make this delicious delicacy now by reading the recipe article below.
What is Dinakdakan?
Dinakdakan is a popular Ilocano delicacy which is made of pork parts, mainly from the face, such as snout, ears, and tongue. Other innards are also included like liver, kidney and brains.
The parts are chopped into small pieces after a process of boiling and grilling, which is what the word dinakdakan actually means. These are then partnered with seasonings such as onions and garlics, calamansi, chili, among others.
Since some people are not too comfortable eating pork innards and the said parts are also not always available in the markets, the recipe has gotten different versions as a result.
Some variations lead to the use of pork belly, which is what this recipe opted to use, for the purpose of having an accessible ingredient wherever you are.
How to Cook Dinakdakan?
Before you gather up any stress or tension because of a seemingly unfamiliar recipe, let it be known to you that this recipe is not overwhelming at all and is very simple to do.
If you are used to cooking other tasty Filipino dishes, then this one will almost be a breeze to make for you. This dish is a combined procedure of boiling and then grilling, so it is also going to be exciting.
To start, it is always a good idea to prepare the ingredients first. This means making sure that you have the right amount of ingredients, and making sure that everything is sliced nicely and evenly. This will help you save time for the next steps you are about to do.
Once you have all of the ingredients down at the kitchen ready, the next thing you need to focus on is to make the pork meats tender, so you have to prepare a cooking pot and boil until the pork is nicely tender.
Then after that is done, the last step of the cooking is to grill the meat. Just make sure that the meat is crispy and is charred on both sides.
Notes on Ingredients
For this recipe, we opted to use the mayonnaise as the final dressing for the dinakdakan, but if you want to have a more authentic version of the dinakdakan, we suggest replacing the mayonnaise with pig brain.
Yes, you read that right! What you need is a mashed pig brain. It doesn’t sound appealing at all but it gives a different kind of taste that’s also delicious, which is what an authentic dinakdakan tastes like!
Be warned though, as pig brains are not commonly found in the usual local markets, so you have to go out of your way to get it.
For a quick reference about this recipe, see the recipe table below:
Easy Dinakdakan Recipe
- Cooking Pot
- 500 g pork belly
- 500 g pork ears
- 1 pc onion, chopped
- 6 cloves garlic, pounded
- 1 thumb ginger, minced
- 4 pcs chili peppers, chopped
- 3 pcs bay leaves (laurel leaves)
- ½ cup mayonnaise
- 3 tbsp vinegar
- 6 pcs calamansi (or 2 to 3 pcs lime), extracted
- salt and pepper, to taste
- water, as needed, for boiling
- In a cooking pot, pour in and boil enough water over medium heat.
- Add in the pork belly, pork ears and bay leaves. Cover and boil for 30 to 50 minutes or until the pork is tender.
- Prepare the grill. Add in the pork meats and then grill for 4 to 6 minutes on both sides or until charred and crispy.
- Slice the pork meats into thin and small pieces and then transfer to a mixing bowl.
- Add in the garlic, ginger, onions and chili peppers then pour in the vinegar, and calamansi juice. Season with salt and pepper.
- Add in the mayonnaise and mix until well-incorporated.
- Transfer to a serving plate or serving tray. Serve and enjoy!
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