Authentic Dinakdakan: A Filipino Delicacy Recipe

Ingredients

1 kg Pork ears
1/2 kg Pork snout
1/4 kg Pork liver
1/2 cup Soy sauce
1/4 cup Vinegar
1/2 cup Mayonnaise
1/2 cup Grilled pork brain or liver spread
1/4 teaspoon Ground black pepper
2 pieces Medium-sized onion, chopped
6 pieces Red and green chili, chopped
2 tablespoons Ginger, minced
3 quarts Water
Salt to taste
1 tablespoon Cooking oil

Steps and instructions

Start by boiling the pork ears and pork snout in a pot with water and a bit of salt. Allow it to cook until tender, this could take up to an hour.
Once the pork is tender, drain the water and then grill the pork until it is crispy. Set it aside to cool.
In a separate pot, boil the pork liver for about 7 minutes. Afterward, grill the liver and set it aside to cool.
Chop the grilled pork and liver into small pieces and place them into a large bowl.
Add the minced ginger, chopped onions, and chopped chilies to the bowl.
In a separate bowl, mix the mayonnaise, vinegar, soy sauce, and ground black pepper. Add the grilled pork brain or liver spread to this mixture and mix well.
Combine the sauce mixture with the pork and liver. Mix well until all the ingredients are covered with the sauce.
Season with salt to taste and chill in the refrigerator for about an hour before serving.
Finally, serve the Dinakdakan and enjoy!

Tools for making

Pot - For boiling the pork ears, pork snout, and pork liver.
Grill - To grill the pork ears, pork snout, and pork liver until crispy.
Knife and Cutting Board - To chop the grilled pork ears, pork snout, and pork liver into small pieces. Also, to prepare the onions, chilies, and ginger.
Large Bowl - To mix and combine the chopped grilled pork, liver, onions, chilies, and ginger.
Separate Bowl - To mix the mayonnaise, vinegar, soy sauce, ground black pepper, and grilled pork brain or liver spread.
Refrigerator - To chill the Dinakdakan before serving.

Recipe variations

Instead of pork ears and snout, you can use boiled or grilled pork belly, pork shoulder, or chicken.
For those who prefer a spicier version, you can add more chili peppers or use hotter varieties like bird's eye chili or jalapeno peppers.
To make it more creamy, you can add coconut milk or coconut cream to the sauce mixture.
If you want a tangier flavor, you can add calamansi juice or lemon juice to the sauce mixture.
For a twist, you can add diced tomatoes, cucumber, or green mangoes for added freshness and crunch.
If you prefer a meat-free option, you can substitute the pork with tofu or tempeh and adjust the seasoning accordingly.
To make it more smoky, you can grill the onions, ginger, and chilies before adding them to the dish.
If you have access to exotic ingredients, you can add lemongrass, kaffir lime leaves, or fish sauce to enhance the flavor.
For a healthier option, you can use low-fat mayonnaise or Greek yogurt instead of regular mayonnaise.
To add a hint of sweetness, you can incorporate a small amount of sugar or honey into the sauce mixture.

Recipe overview

Dinakdakan is a popular Ilocano dish from the Philippines that is typically served as an appetizer or a main dish. This exotic delicacy is made primarily from grilled pork parts, specifically the ears, snout, and liver. These are then chopped into small pieces and mixed with a flavorful sauce composed of mayonnaise, soy sauce, vinegar, and ground black pepper. The dish is also spiced up with minced ginger, onions, and chilies. The process of making Dinakdakan involves boiling, grilling, and chilling, yielding a dish that offers a complex mix of textures and flavors - crispy, creamy, tangy, and spicy all at the same time. It may seem a bit challenging at first but it's truly well worth the effort once you taste the resulting dish. Enjoy this authentic Filipino recipe that will surely give your taste buds a delightful surprise!

Common questions

How long does it take to cook the pork ears and snout? - It takes about an hour to cook the pork ears and snout until they become tender.
How do I know if the pork is tender? - The pork ears and snout should be easily pierced with a fork and have a soft texture when they are cooked.
Can I use pork brain or liver spread as a substitute? - Yes, you can use either grilled pork brain or liver spread as a substitute. Both will give the dish a rich and flavorful taste.
How long should I chill the Dinakdakan in the refrigerator? - It is recommended to chill the Dinakdakan in the refrigerator for about an hour before serving. This will allow the flavors to blend and the dish to become more delicious.
Can I adjust the amount of chili used? - Yes, you can adjust the amount of chili used according to your preferred level of spiciness. Feel free to add more or less depending on your taste.
Can I add other vegetables or ingredients to the recipe? - While traditional Dinakdakan does not include additional vegetables, you can experiment and add ingredients like chopped bell peppers or celery for added texture and flavor.

Serving dishes and utensils

Grill - To grill the pork ears, pork snout, and pork liver.
Pot - To boil the pork ears and pork snout.
Knife - To chop the grilled pork, liver, onions, and chilies.
Bowl - To mix the chopped ingredients and the sauce.
Spoon - To mix the sauce and coat the ingredients evenly.
Refrigerator - To chill the Dinakdakan before serving.

Origin stories

Dinakdakan is a beloved dish hailing from the Ilocos region of the Philippines. This dish is traditionally prepared during town fiestas and other grand family occasions, signifying its importance in local culture. Its name, Dinakdakan, is derived from the Ilocano word “nakdakan” which means to hit repeatedly or to pound, referring to the way the pig's head parts are tenderized through boiling and grilling. An intriguing aspect of this dish is the use of pig's brain as part of the ingredients. The brain, when cooked, creates a creamy texture that lends the dish its unique, rich flavor. In a testament to the resourcefulness and culinary prowess of the Ilocanos, what might seem as less desirable parts of the pig are transformed into a sumptuous delicacy, adored not just in Ilocos, but across the entire archipelago.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.