Dinakdakan

4.80 from 10 votes

Experience the bold flavors of Ilocos with Dinakdakan! This traditional dish combines perfectly charred pork with a creamy, tangy, and spicy dressing. It’s an incredibly savory and satisfying dish that‘s sure to rock your taste buds!

Prep Time15

Cook Time1 15

Total Time1 30

Servings: Servings

Calories: 828kcal

Author: Lalaine Manalo

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.

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.
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.

Nutrition