Dinakdakan is one of the authentic delicacies of the Ilocanos and made of grilled or fried pork. It is actually one of the most popular appetizers to enjoy when you drink your favorite beer, liquor or any satisfying beverage. This type of recipe is simple and easy to prepare in various ordinary or special occasions.
Just like when visiting the Northern part of the Philippines, you should definitely find a place that serve this creamy and delicious Dinakdakan dish.
Here is the procedure for Dinakdakan:
- ½ kilo Pork (pig’s mask, belly or ear)
- ½ Pork liver
- 1 head of Garlic (peeled and chopped finely)
- 2 large Onion (peeled and chopped finely)
- 3 pieces of Bay Leaves
- Crushed Black Peppercorn(estimate the amount needed)
- Large thumb-sized Ginger (peeled and chopped finely)
- 2-3 tablespoon of Fish Sauce
- Red or Green Chili (sliced for the dish)
- Mayonnaise (preferably unsweetened)
- 2 pieces of Pig’s Brain (boiled, traditionally used than mayonnaise)
- 2 tablespoons Vinegar or Calamansi (optional)
In a medium-sized pan, put the pork, liver, peppercorn, bay leaves, garlic then mix properly before pouring the right amount of water. Cover the pan and let boil in a low fire to simmer properly until the pork and liver becomes tender.
Afterwards, strain the pork and liver then set aside the broth.
In a mixing bowl, put the strained pork and liver, add the fish sauce and mix well.
Next is to either grill or fry the pork and liver with the exact crispiness before cutting into strips (preferably an inch).
The final procedure is to use a large-sized bowl to combine all the sliced pork and liver, onion, chili, mashed pig’s brain or mayonnaise and mix properly to distribute the exact taste.
When ready to serve, transfer in a platter and enjoy eating your Dinakdakan!
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