Dinakdakan: A Creamy and Tangy Filipino Pork Dish
Dinakdakan: A Creamy and Tangy Filipino Pork Dish
Contents
Dinakdakan is a traditional Filipino dish originating from the Ilocos Region. It is made with grilled pork parts such as jowls, ears, and liver, combined with a tangy dressing made from vinegar or calamansi juice, onions, ginger, and chili peppers. The dish is famously creamy, traditionally achieved by using mashed pig’s brain, though mayonnaise is a common modern substitute. Dinakdakan is often served as a pulutan (appetizer paired with alcoholic drinks) or as a main course with rice.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
- 500g pork jowls
- 500g pork ears
- 250g pork liver
- 1 tbsp salt
- 1 tsp peppercorns
- 3 bay leaves
- 5 cloves garlic, crushed
- 1 thumb-sized ginger, minced
- 2 large red onions, sliced
- 2-3 Thai chilies, chopped
- 1/4 cup vinegar (or calamansi juice)
- 1/2 cup mayonnaise (or mashed pig’s brain)
- Salt and pepper to taste
Instructions
- Boil the Pork: In a large pot, combine pork jowls, ears, liver, salt, peppercorns, bay leaves, and garlic. Add enough water to cover the meat. Bring to a boil, then reduce heat and simmer for 30-40 minutes until tender. Remove the liver earlier if it cooks faster.
- Grill the Meat: Drain the boiled pork and let it cool. Rub the ears and jowls lightly with salt. Preheat a grill or griddle pan and grill the pork until crispy and lightly charred, about 4-6 minutes per side. Grill the liver separately for 5-8 minutes.
- Chop the Meat: Once grilled, chop the pork and liver into bite-sized pieces and place them in a large mixing bowl.
- Prepare the Dressing: In a small bowl, mix mayonnaise (or mashed pig’s brain) with vinegar until smooth. Add a dash of black pepper.
- Combine Ingredients: Add ginger, chilies, and red onions to the chopped pork. Pour the dressing over the mixture and toss thoroughly to coat.
- Serve: Transfer to a serving dish and enjoy warm as an appetizer or with steamed rice.
Tips for Perfect Dinakdakan
托运 Boiling the pork first ensures tenderness and removes impurities.
托运 Grilling adds a smoky flavor, but you can use a stovetop griddle for convenience.
托运 Adjust the spiciness by adding more chilies or the tanginess by increasing the vinegar or calamansi juice.
托运 Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave before serving.
Dinakdakan vs Sisig
| Feature | Dinakdakan | Sisig |
|---|---|---|
| Main Ingredients | Pork jowls, ears, liver | Pork jowls, chicken liver |
| Texture | Creamy (from brain or mayo) | Crispy (no creamy binder) |
| Cut Size | Larger, chunkier pieces | Finely chopped |
| Flavor | Tangy and herbal | Savory and rich |
FAQs
What is Dinakdakan?
Dinakdakan is a creamy, tangy Filipino dish made from grilled pork parts, seasoned with vinegar, onions, ginger, and chili peppers.
Can I use mayonnaise instead of pig’s brain?
Yes, mayonnaise is a common substitute for pig’s brain in modern recipes.
How is Dinakdakan different from Sisig?
Dinakdakan uses larger meat pieces and has a creamy texture, while Sisig is finely chopped and lacks creaminess.
Is Dinakdakan spicy?
It can be mildly spicy, depending on the amount of chili peppers used.
How do I store leftovers?
Store in the fridge for up to 4 days and reheat before serving.
Related guides
- Bicol Express: Classic Filipino Recipe
- Crispy Pata Recipe: A Complete Guide to Filipino Deep-Fried Pork Leg
- Filipino Lechon: Whole Roasted Pig
- Lechon Kawali Recipe: Crispy Filipino Pork Belly
- Nilagang Baboy: A Complete Guide to Filipino Boiled Pork Soup