Dinakdakan

Dinakdakan is a popular Ilocano dish that is actually similar to Sisig but this dish is different as the grilled pig face is sliced into strips. Unlike the ordinary Pork Kinilaw, this dish has pork brain. It is usually served as appetizer best served with beer. For spicy food lovers out there, you should give it a go and you will love it for sure.

How to Make Dinakdakan

Ingredients:

1 lb. pig ears

1 lb. pig face (maskara)

6 ounces pig liver

1 teaspoon ginger powder

1 medium red onion, sliced

1 tablespoon minced ginger

6 green and red chili, chopped

4 tablespoons white or cane vinegar

1 teaspoon garlic powder (optional)

3 pieces bay leaves (optional)

1 tablespoon whole peppercorn (optional)

¾ cup mayonnaise

Salt and pepper to taste

Instructions:

1. Pour 6 to 8 cups water in a cooking pot. Let boil.
2. Once the water starts to boil, you have the option to add dried bay leaves and whole peppercorn. Add-in the pig ears and face. Set the heat to low and continue to boil for 50 to 60 minutes.
3. Discard the water and let the excess water drip. Rub a little bit of salt all over the boiled ears and face. Rub the ginger powder on the liver.
4. Heat-up the grill. Grill the ears and face for 4 to 6 minutes per side or until it turns a bit crisp, but not burnt. Grill the liver for 5 to 8 minutes depending on the thickness.
5. Remove the grilled pig parts from the grill. Let it cool down and start chopping into bite-size pieces.
6. Meanwhile, combine mayonnaise and vinegar in mixing bowl. Stir.
7. Add some ground black pepper. Continue to stir until the ingredients are well blended.
8. Add the ginger, chili, onion, and garlic powder (optional). Toss.
9. Add more salt if needed.
10. Transfer to a serving bowl. Serve.