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grilled sliced pork with vegetables in a plate
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Dinakdakan

Considered as one of the tastiest dishes north of the Philippines, dinakdakan is delicacy that Ilocanos takes pride in. Parts of pork's head chargrilled for that smoky flavor then tossed with onions, chilis, and calamansi!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Appetizer, Main Course
Cuisine: Filipino
Keyword: dinakdakan, dinakdakan recipe
Calories:
Author: Mia

Ingredients

Pork Ingredients

  • 1 pc. / 400 grams pork ears
  • 1 pc. / 400 grams pork snout
  • water for boiling ears, snout, and brain
  • 1 tbsp rock salt for boiling ears and snout
  • 1 tbsp whole peppercorn for boiling ears and snout
  • 3 pcs bay leaves for boiling ears and snout
  • ¾ cup pig's brain
  • 1 tsp salt for boiling pig brain
  • 1 tsp ground pepper for seasoning brain
  • 1 tsp salt for seasoning brain
  • 2 tbsp vinegar for seasoning brain

For Making the Dinakdakan

  • 1 small red onion sliced
  • ½ cup vinegar
  • 1 tbsp calamansi or lemon juice
  • 1 pc. long green chili sliced
  • 1 pc. red green chili sliced
  • 1 thumb-sized ginger chopped finely
  • ¼ cup spring onion sliced

Instructions

  • In a pot over medium-high heat, place snout, ears, salt, peppercorns, bay leaves, and enough water to cover. Bring to a boil, removing scum that rises on top.
    1 pc. / 400 grams pork ears, 1 pc. / 400 grams pork snout, water, 1 tbsp rock salt, 1 tbsp whole peppercorn, 3 pcs bay leaves
  • Simmer in medium heat for 45 minutes until soft and tender. Using a thong or slotted spoon, remove pork from pot draining excess water and transfer in a bowl to cool down.
  • Grill pork over charcoals or electric grill for about 5 to 10 minutes on each side or until crisp and slightly charred. Allow to cool then slice into bite-size strips and place in a mixing bowl. Set aside.
  • In a smaller pot, submerge pig brain in water then add salt and boil for 5 - 8 minutes. Remove from pot and transfer in a bowl. Mash using a fork then season with salt, pepper, and vinegar. Set aside.
    ¾ cup pig's brain, 1 tsp salt, 1 tsp ground pepper, 2 tbsp vinegar, 1 tsp salt
  • Take the bowl with strips of pork snout and ears. Add red onion, green chili, red chili, ginger, spring onions, vinegar and calamansi/lemon juice. Toss to distribute ingredients evenly.
    1 small red onion, ½ cup vinegar, 1 tbsp calamansi or lemon juice, 1 pc. long green chili, 1 pc. red green chili, 1 thumb-sized ginger, ¼ cup spring onion
  • Add mashed pig brain and mix well to incorporate then season with salt and pepper. Transfer in a serving plate and enjoy. Bon appetit!

Video

Notes