If you’re craving something bold, smoky, and creamy with just the right amount of heat, this DINAKDAKAN recipe is your next must-try. A beloved dish from the Ilocos region in the Philippines, Dinakdakan is a grilled pork salad traditionally made from pork face, ears, and belly. It’s mixed with vinegar, onions, chili, and the star ingredient—a creamy dressing made from either pig’s brain or mayonnaise. It’s rich in flavor, bursting with texture, and often served as pulutan (a drinking side dish), but just as delicious with warm rice.
What makes this dish special isn’t just its taste—it’s the story, the culture, and the perfect balance of smoky, sour, and spicy flavors. The DINAKDAKAN recipe has quickly gained popularity in Filipino food communities online, and it’s easy to see why.
Why You’ll Love This DINAKDAKAN Recipe
- Big, bold flavor: Smoky grilled pork meets creamy, tangy dressing with a spicy punch.
- Texture heaven: Crispy skin, tender meat, crunchy onions—all in one bite.
- Customizable: Use pork belly, ears, or whatever cut you prefer. Mayonnaise or pig brain—your choice.
- Easy prep: Basic ingredients, straightforward cooking, huge payoff.
- Great for gatherings: A standout party dish or pulutan that will impress everyone.
Ingredients Needed for Perfect DINAKDAKAN Recipe
Here are the key components that bring this iconic dish to life:
- Pork face, ears, or belly – The smoky, grilled base of the dish, loaded with flavor and texture.
- Red onions – Adds sharpness, crunch, and a slight sweetness.
- Green or red chili peppers – Delivers the signature spicy kick.
- Calamansi or vinegar – Cuts through the richness with bright acidity.
- Pig’s brain or mayonnaise – Creates the luscious, creamy dressing that binds everything together.
- Salt and pepper – For seasoning and balance.
Step-by-Step Instructions to Make DINAKDAKAN Recipe
- Boil the pork parts (ears, face, belly) in salted water until tender—around 30 to 45 minutes.
- Grill the pork over hot coals or in a grill pan until charred and crispy. Let it rest, then slice into thin strips.
- (Optional) Boil the pig’s brain separately until firm, then mash to a smooth paste. If using mayo, skip this.
- In a large bowl, combine sliced pork, red onions, and chili peppers.
- Add vinegar or calamansi juice and season with salt and pepper to taste.
- Stir in the pig’s brain or mayonnaise until the mixture is creamy and well-coated.
- Adjust seasoning if needed. Garnish with more chili or green onions for extra flair.
Recipe Tips & Variations
- Spice it up: Add more chili or crushed red pepper flakes for extra heat.
- Make it tangier: Add a splash more calamansi juice or vinegar if you love a sharper bite.
- Texture tip: Don’t overcook the pork—crispy edges are key to authentic Dinakdakan.
- No grill? Use a broiler or cast iron pan to get that nice char.
How to Store & Reheat
- To store: Place leftovers in an airtight container and refrigerate for up to 3 days.
- To reheat: Warm gently in a pan over low heat, or microwave in short bursts. Add a splash of vinegar or mayo to freshen it up.
🥄 Similar Recipes You’ll Love
If you’re into rich, creamy, and flavor-packed dishes like this DINAKDAKAN recipe, you’ll definitely want to check out these comforting favorites:
- Outback Steakhouse Potato Soup Recipe – Creamy & Delicious: A warm and cozy classic loaded with bacon, cheese, and hearty potatoes.
- Creamy Alfredo Lasagna Soup: Everything you love about lasagna in a creamy, comforting soup form.
- Creamy Velveeta Beef Pasta with Bowtie Noodles: A cheesy, satisfying dish perfect for quick dinners and picky eaters alike.
These recipes are perfect if you’re craving more comfort food that delivers bold flavors with minimal fuss.
Frequently Asked Questions (FAQ)
What cut of pork is best for Dinakdakan?
Traditionally, pork face, ears, and belly are used for their texture. However, pork shoulder or liempo (belly) also work well.
Is pig’s brain necessary?
No—while it’s authentic, mayonnaise is a common and easier substitute that still gives that signature creaminess.
Can I make Dinakdakan less spicy?
Absolutely! Just reduce or omit the chili peppers to tone down the heat.
Is Dinakdakan served hot or cold?
It’s typically served at room temperature or slightly chilled for the best flavor and texture.
Ready to spice up your dinner or impress your friends at your next gathering? This DINAKDAKAN recipe brings together all the flavors of the Philippines in one unforgettable dish. Whether you’re a fan of rich, creamy flavors or just love trying authentic regional recipes, Dinakdakan is a bold, delicious choice you’ll come back to again and again.
Dinakdakan Recipe
Ingredients
- 500 g pork belly ears, or face
- 1 pig’s brain or 4 tbsp mayonnaise as substitute
- 1 large red onion thinly sliced
- 2 –3 red chili peppers chopped
- 1/4 cup calamansi juice or vinegar
- Salt and pepper to taste
- Optional: spring onions for garnish
Instructions
- Boil pork belly, ears, or face in salted water until tender (30–45 mins).
- Grill pork until skin is slightly charred. Let cool, then slice into strips.
- If using pig’s brain, boil until cooked and mash into a paste. Skip if using mayo.
- In a bowl, combine pork, onions, and chili.
- Add calamansi juice or vinegar and season with salt and pepper.
- Stir in mashed pig’s brain or mayo until creamy and well-mixed.
- Garnish with spring onions. Serve at room temperature.