Dinakdakan is a traditional Ilocano dish from the Philippines, known for its creamy, tangy, and spicy profile. It features grilled or boiled pork parts, often pig’s face, mixed with vinegar, calamansi, onions, ginger, and chili, traditionally made creamy with pig’s brain or a modern substitute.
Dinakdakan: Creamy Ilocano Pork
Dinakdakan is a traditional Ilocano dish from the Philippines, known for its creamy, tangy, and spicy profile. It features grilled or boiled pork parts, often pig's face, mixed with vinegar, calamansi, onions, ginger, and chili, traditionally made creamy with pig's brain or a modern substitute.
Ingredients
- 1 kg pork maskara (pig's face) cleaned
- 1 pc pork ears cleaned (optional)
- 4 cloves garlic crushed
- 1 tbsp salt
- 1 tsp black peppercorns
- 4 cups water
- 1 cup pork brain boiled and mashed OR 1/2
- 1 pc red onion chopped
- 2 inch ginger julienned
- 3-5 pcs siling labuyo (bird's eye chili) chopped
- 1/2 cup vinegar (cane or apple cider)
- 1/4 cup calamansi juice (or lime juice)
- to taste salt
- 1/4 cup chives or scallions chopped
Instructions
- In a large pot, combine pork maskara and ears, garlic, salt, peppercorns, and water. Bring to a boil, then reduce heat and simmer until pork is very tender, about 45-60 minutes. Skim off any scum that rises to the surface.
- Remove pork from the pot, drain well, and let cool slightly. Pat dry.
- Grill the boiled pork parts over charcoal or broil in an oven until skin is crispy and slightly charred. Let cool.
- Once cooled, finely chop the grilled pork into 1/2-inch to 1-inch pieces. The chopping should be coarser than sisig.
- In a large bowl, combine the chopped pork, mashed pork brain (or mayonnaise), chopped red onion, julienned ginger, chopped siling labuyo, vinegar, and calamansi juice. Mix thoroughly to combine all ingredients.
- Season with salt to taste. Adjust the sourness and spiciness as desired.
- Transfer the Dinakdakan to a serving platter. Garnish with chopped chives or scallions before serving. Enjoy with steamed rice or as a hearty pulutan.
Notes
For best results, grill the pork until slightly charred to enhance the smoky flavor. If pig's brain is unavailable or undesirable, substitute with 1/4 cup of mayonnaise or a mix of mayonnaise and cream cheese for a similar creamy texture. Adjust chili quantity to your preferred spice level. Serve immediately with warm rice.
