Dinakdakan is a classic Ilocano dish featuring smoky grilled pork tossed in a rich, creamy dressing. Savory, tangy, and packed with a spicy kick, it delivers an irresistible medley of flavors that will have you coming back for seconds!
I am the first to admit the combination of pork snout, pork ears, and pig brain all in one dish definitely needs getting used to. I, for one, had to be "tricked" to try authentic dinakdakan for the first time.
Not that I have any qualms about eating offal. I've been known to chase down taco trucks for their tripas. Lengua estofado is one of my fave party staples, and chicken feet arroz caldo, callos with tripe, and tinola frog soup are regulars on my dinner rotation. But pig brain? Pig brain! I couldn't wrap my brain (pun intended) around that concept. Until I tried it for the first time.
A good friend of mine from Ilocos often makes a small batch of dinakdakan for me whenever I visit. She would always substitute mayonnaise for the traditional pig brain, as the latter was hard to find even in Asian supermarkets.
On one such occasion, I took a bite of the dinakdakan she plated for me and thought it tasted as good as ever, but different in a way I couldn't put my finger on. Between that and the fact that she was hovering over me with an expectant look, I knew something was up. I was already three-fourths of the way through the plate when she nonchalantly said, "Well, I went to Seafood City today and found pig brain in their freezer aisle."
Arrgh! I didn't know whether I should strangle her for not telling me beforehand or thank her for keeping it a secret. I guess since I finished my whole serving and gladly took more to go, it was a thank you.
What is Dinakdakan
Dinakdakan, or warek-warek, is an Ilocano delicacy made with grilled pork parts such as the face, ears, liver, and tongue. Similar to Kapampangan sisig, the meat is first simmered with aromatics until tender, then charred over hot coals. It's sliced into bite-sized strips and tossed with minced ginger, red onions, chili peppers, and a tangy calamansi or vinegar dressing.
What sets this Ilocano delicacy apart from sisig is the addition of pig brain for creaminess. If unavailable or to make the dish more "kid-friendly", swap the mashed brain with mayonnaise.
How to make dinakdakan
- Simmer the pork until tender but not falling apart, adding aromatics to infuse flavor. Drain and pat dry the meat well so it'll char and crisp up nicely on the grill.
- Be careful not to overcook the liver, as it can get dry and tough.
- Simmer the pig brain for a few minutes until cooked, then mash with a fork until smooth and toss in with the charred meat.
- Feel adjust the amount of seasonings and dressing to your liking.
Cook's hack
Don't want to grill outdoors? You can char the meat on the stovetop in a hot, ungreased pan or in the oven on the broil setting.
How to serve and store
- Dinakdakan is traditionally served as a bar chow or pulutan to go with ice-cold beer but has evolved over the years into a hearty main dish enjoyed with piping-hot steamed rice.
- To store, transfer to a lidded container and refrigerate for up to 3 days. Check for quality; the dish can go bad more quickly than most foods. Cooking the meat twice and chopping it into small pieces can increase the risk of spoilage due to temperature fluctuations and increased handling.
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Ingredients
- 2 pounds pork face
- water
- 2 bay leaves
- 2 tablespoons salt
- 1 teaspoon pepper corns
- ½ pound pork liver
- 8 ounces pig brain
- ¼ cup cup calamansi juice
- 1 red onion peeled and sliced thinly
- 1 thumb-size ginger peeled and minced
- 3 Thai chili peppers stemmed and minced
- salt and pepper to taste
Instructions
- In a pot over medium heat, combine pork face, salt, peppercorns, bay leaves, 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.
- Add liver to the pot and cook for about 3 to 5 minutes or until half-done. Remove from pan and drain well.
- 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.
- Over hot coals, grill pork for about 4 to 6 minutes on each side or until crisp and slightly charred. Grill liver for about 3 to 5 minutes until nicely charred and fully cooked.
- Allow to cool to the touch and slice thinly into strips.
- 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.
Notes
- If pig brain is unavailable or to make the dish more "kid-friendly", swap the mashed brain with mayonnaise to add the characteristic creaminess.
- Don't want to grill outdoors? You can char the meat on the stovetop in a hot, ungreased pan or in the oven on the broil setting.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Marilyn Gabriel says
Love it 💞💗💕❤️
Marilyn Gabriel says
Into my bucket list, need to do this para ma satisfy ang craving .
Jocel Castillo says
Perfect pang ulam at pulutan. We already try this recipe using pig brain and its more delicious, instead of using mayonnaise