How to Cook Dinakdakan

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Dinakdakan is an Ilocano delicacy made with grilled pork parts such as the face, ears, liver and tongue.


Dinakdakan is an Ilocano delicacy made with grilled pork parts such as the face, ears, liver and tongue. The charred meats are chopped into small pieces and tossed in a tangy calamansi or vinegar dressing with minced ginger, red onions and chili peppers. Mashed pig brain is then stirred in to add creaminess.

Ingredients:
  • 2 pounds pork face (snout, ears)
  • water
  • 2 bay leaves
  • 2 tablespoon salt
  • 1 teaspoon pepper corns
  • 8 ounces pig brain
  • ¼ cup cup calamansi juice
  • 1 red onion, peeled and diced
  • 1 thumb-size ginger, peeled and minced
  • 3 Thai chili peppers, stemmed and minced
  • salt and pepper to taste
Instructions:
  1. In a pot over medium heat, combine pork face and enough water to cover. Bring to a boil, skimming scum that accumulates on top. Lower heat, cover and simmer for about 45 minutes to 1 hour or until meat is tender but not falling apart. With a slotted spoon, remove meat and drain well.
  2. Add pig brain to pot and cook for about 8 to 10 minutes. With a slotted spoon, remove brain and transfer into a bowl. With a fork, mash until smooth. Set aside.
  3. Over hot coals, grill pork for about 4 to 6 minutes on each side or until crisp and slightly charred. Allow to cool to touch and dice.
  4. In a large bowl, combine pork meat, onions, ginger and chili peppers. Add calamansi juice and toss to combine. Add mashed pig brain and stir until well-distributed. Season with salt and pepper to taste.

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Not Just Food: How to Cook Dinakdakan
How to Cook Dinakdakan
Dinakdakan is an Ilocano delicacy made with grilled pork parts such as the face, ears, liver and tongue.
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