Dinakdakan

4.72 from 7 votes

Give your tastebuds a culinary adventure! Dinakdakan is an acquired taste, but you won't be able to get enough once you try it. It's creamy, flavorful, and delicious as an appetizer or main dish!

Prep Time15

Cook Time1 15

Total Time1 30

Servings: Servings

Calories: 828kcal

Author: Lalaine Manalo

Ingredients

2 pounds pork face snout, ears
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. Allow to cool to touch and slice thinly
Grill liver for about 3 to 5 minutes until nicely charred and fully cooked.
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.

Video

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.

Nutrition