Similar to Sisig, the main ingredient of a Pork Dinakdakan is boiled and grilled pig parts, included but not limited to ears, liver, and face which is also known as mascara. Others use the stomach and intestines as well. The difference between Sisig and Pork Dinakdakan is that the ingredients used in making Dinakdakan are not as finely chopped as the ones used in making Sisig. Plus, traditionally, Pork Dinakdakan is made rich and creamy by adding pork brains to it. However, as we were not able to get our hands on some pig brains, we have decided to substitute it with mayonnaise instead as mayonnaise can also achieve that same rich and creamy texture that a pig’s brain can provide.
Originating from the Ilocos region of the Philippines, Dinakdakan is usually served as an appetizer during meal time or feasts. However, nowadays, Pork Dinakdakan is also being served and enjoyed by many as a viand that goes perfectly well with steamed white rice or as a pulutan which is also known as booze food as it is apparently great paired with drinks as well. Pork Dinakdakan has really come a long way as it is no longer a dish only popular to the Ilocanos. Filipinos from different regions have tasted and indulged in the goodness of Pork Dinakdakan too, including us, that’s why we are here to share with you how we do ours without the pig’s brain since, again, it was not available in our local market and grocery.
Truly, Dinakdakan is not for the faint of heart, but it is surely one of the best regional dishes that the North has to offer and we absolutely love it! If you are wondering why we love it, then let us ask you this: “Haven’t you understood anything we have just said?”. Kidding! But really, Dinakdakan is made with boiled and grilled pork cuts. The pork pieces are grilled until crunchy and slightly charred, and you know how much we adore a crunchy moment, right?
Another reason we are all for Pork Dinakdakan is that it is mixed and cooked with vegetables such as chilis, ginger, and onion which all add to that crunch action we oh-so-love, plus bring so much flavor to the dish. The kind of flavor that we know brings that certain kick to a dish that you guys also know we go crazy for. We enjoy a spicy, crunchy dish and we are proud of it, hence Dinakdakan is definitely a dish right in our alley!
Seriously, though, if you are doubting us, we suggest you try Dinakdakan as well. In fact, you can even follow our recipe on it below and then don’t be shy and tell us all about your DIiakdakan experience once you have cooked it and tasted it. Enjoy!
AuthorwhattoeatphAdd pork in boiling water, then add white onion, laurel leaves, salt, peppercorn, and scallions.
Boil for 30 to 45 minutes or until meat is tender.
*Prepare other ingredients to be used in cooking Dinakdakan while waiting for the pork to be tender.
Once tender, remove pork and then set them aside.
Chop ginger, white onions, red onion, red chilis, green chilis, and celery. Set them aside.
Once meat is ready, slice them into small strips, then fry them until slightly browned. Set them aside.
Fry pork liver until lightly charred. Set aside.
Chop meat and liver into smaller pieces. Set aside.
In a bowl, add mayonnaise, soy sauce, calamansi juice, ground black pepper, and salt. Mix thoroughly.
*Take note that we used mayonnaise instead of pig brains and calamansi juice instead of vinegar. Traditionally, pig brains are used in making Dinakdakan. Feel free to use what is available.
In a pan, add pork, pork liver, celery, ginger, white onion, red onion, red chilis, green chilis, and scallion. Mix well.
Add mayonnaise mixture. Mix well until evenly distributed.
Transfer to a serving dish. Serve and enjoy!
Ingredients
Directions
Add pork in boiling water, then add white onion, laurel leaves, salt, peppercorn, and scallions.
Boil for 30 to 45 minutes or until meat is tender.
*Prepare other ingredients to be used in cooking Dinakdakan while waiting for the pork to be tender.
Once tender, remove pork and then set them aside.
Chop ginger, white onions, red onion, red chilis, green chilis, and celery. Set them aside.
Once meat is ready, slice them into small strips, then fry them until slightly browned. Set them aside.
Fry pork liver until lightly charred. Set aside.
Chop meat and liver into smaller pieces. Set aside.
In a bowl, add mayonnaise, soy sauce, calamansi juice, ground black pepper, and salt. Mix thoroughly.
*Take note that we used mayonnaise instead of pig brains and calamansi juice instead of vinegar. Traditionally, pig brains are used in making Dinakdakan. Feel free to use what is available.
In a pan, add pork, pork liver, celery, ginger, white onion, red onion, red chilis, green chilis, and scallion. Mix well.
Add mayonnaise mixture. Mix well until evenly distributed.
Transfer to a serving dish. Serve and enjoy!
Mayonnaise???? Yuck