Dinakdakan Recipe
This authentic Dinakdakan recipe is a creamy and spicy grilled pork dish from the Ilocos region. Made with charred pork, red onions, chili, and a rich dressing using either pig's brain or mayonnaise, it's bold, flavorful, and perfect as a pulutan or rice companion.
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.
Notes
For extra spice, add more chili or crushed red pepper.
Use only pork belly if other cuts aren’t available.
Best served freshly made or slightly chilled.
Avoid overcooking pork for best texture.
Add a splash of vinegar if reheating to refresh flavor.