People in the Philippines are used to eating different parts of the pig. Aside from the meat, the liver, ears, snout and other parts, all have interesting tastes that Filipinos really love. Proof of this is the abundance of dishes like Menudo (Pork meat, liver, and potatoes in sauce), fried liver, Pinapaitan and many others. Dinakdakan is originally from the Ilocos Region. It is an appetizer dish that makes use of boiled and grilled pig parts (ears, liver, and face) called Mascara. Stomach and intestines can also be substituted for the lack of the other parts of the pig, It resembles Pork Sisig but still different due to the bigger cuts of the ingredients used. To make the perfect Dinakdakan Recipe, a few things and ingredients need to be remembered as well as prepared.
Dinakdakan Recipe Preparation Tips
If you want to make the authentic version of the Dinakdakan Recipe, you also need to use the pig’s brain (Utak). The brain of the pig has a thick and sticky texture so it helps make the dish saucy and worthy to be on the party table. If you can’t get hold of a good pig’s brain, you can make use of Mayonnaise which gives a slightly sour taste that improves the flavors even more. Aside from the pig parts, the other ingredients to be used are ginger, onion, chili, garlic, vinegar, bay leaves, black pepper, mayonnaise (optional) and salt and pepper to taste. It will take about an hour to an hour and a half to cook it. It’s not really hard to make this Dinakdakan Recipe. In fact, you just need to follow the instructions like boiling water to put the pepper and bay leaves and boiling the pig parts including the brain but making sure it doesn’t overcook as it will melt very easily, etc.
Be reminded too that the pig parts you are going to buy need to be fresh and does not have a foul odor. Make sure you try cooking this Dinakdakan Recipe now to experience a signature Ilokano dish. During the feast, you may want to add up Pinakbet or Dinengdeng and other native Ilokano dishes that are truly worth cooking. Don’t forget to invite your friends over because a good company and a few beers are your companions when you munch on this dish and steamed rice and remember to shout “Mangan Tayon” before finally enjoying your lunch or dinner.
- ½ kilo pig ears, snout, or skin (variety of meats)
- ½ kilo pork
- 1 thumb size ginger, chopped finely
- 4 medium size onion, chopped finely
- 3-4 pcs. siling labuyo or siling haba, chopped finely
- ¼ cup calamansi juice/vinegar
- ½ cup mayonnaise / Pig Brain (Utak), boiled and mashed
- 1 tbsp. peppercorn
- 3 pcs. bay leaf
- ground pepper
- Boil the pork cubes in water with salt until tender.
- Remove from water when cooked; set aside.
- Meanwhile, grill the variety meats until tender but not crispy.
- Slice the variety meats into wide size or long size (bite size)
- In a bowl, mix the Pork Cubes and the variety of meats.
- Add the garlic, minced onion, calamansi or lemon juice and mayonnaise (or mashed brain, if you have the dish to be traditional).
- To add spiciness on your Dinakdakan, add more chopped chilis.
- Adjust the ingredients according to taste.
- Mix well.
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