Dinakdakan is an appetizer dish that originated from the Ilocos Region, in the Philippines. This interesting dish is made-up of boiled and grilled pig parts – in which ears, liver, and face (mascara) are the most commonly used; other parts such as stomach and intestines can also be utilized. It looks like sisig except that the ingredients in this recipe is not finely chopped.
The authentic dinakdakan recipe makes use of pig brain. This ingredient helps give the dish a thick and sticky texture. We won’t be daring in this recipe feature because I had a hard time sourcing for pig brain here in the Northern Suburbs of Chicago, so we’ll use an alternative ingredient which is mayonnaise. This dinakdakan recipe might not be the authentic version, but it will surely taste great.
When preparing dinakdakan, it is important to focus on the texture of the pig parts. Make sure that each ingredient comes out really tender after you boiling; you do not want your dish to be tough and hard to chew. It is also recommended that you grill the ears and face to a point where it gets a bit crispy. This will make it more enjoyable to eat.
The other ingredients for this dinakdakan recipe just need to be added and mixed. Add more chili to make your dish spicy – only if you prefer it that way. Note that I had garlic powder as an optional ingredient. I think that adding garlic powder makes dinakdakan more flavorful though.
Try this Dinakdakan Recipe. Cheers!
Watch the Video on How to Cook Dinakdakan
- 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
- Pour 6 to 8 cups water in a cooking pot. Let boil.
- 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.
- 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.
- 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.
- Remove the grilled pig parts from the grill. Let it cool down and start chopping into bite-size pieces.
- Meanwhile, combine mayonnaise and vinegar in mixing bowl. Stir.
- Add some ground black pepper. Continue to stir until the ingredients are well blended.
- Add the ginger, chili, onion, and garlic powder (optional). Toss.
- Add more salt if needed.
- Transfer to a serving bowl. Serve.
- Share and enjoy!