• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Your Top Source of Filipino Recipes
About
Cooking Schools
Contact
Facebook
Instagram
Pinterest
YouTube

Panlasang Pinoy

Your Top Source of Filipino Recipes

  • New? Start Here
  • All Recipes
  • Course
    • Breakfast
    • Lunch
    • Appetizers
    • Dessert
    • Dinner
  • Ingredient
    • Chicken
    • Pork
    • Beef
    • Turkey
    • Vegetable
    • Fish
    • Rice
    • Egg
    • Tofu
    • Noodles
  • Type
    • Adobo
    • Bread
    • Fried Chicken
    • Sinigang
    • Kilawin
    • Ginataan
    • Kaldereta
Home Recipes

Dinakdakan Recipe

Dinakdakan, or warek-warek, is rooted in Ilocano cuisine from the Ilocos region in the Philippines. Its name comes from the Ilocano term “dakad,” meaning “to shake” or “to mix.” Traditionally, this refers to the method of mixing grilled pig parts with various seasonings and ingredients, which are vigorously tossed together.

5
/5
Jump to Recipe
SharesFacebookPinTweet
By: Vanjo Merano 6 Comments Updated: 11/10/24

This post may contain affiliate links. Please read our disclosure policy.

Dinakdakan is a traditional Ilocano dish often compared to Pampanga’s sisig, yet it stands out due to its distinct creamy texture. The Ilocano style calls for pigโ€™s brain, which is boiled, mashed, and mixed in for a rich flavor. However, many people today substitute mayonnaise for the pigโ€™s brain, as it provides a similar texture with a milder taste. In this version, both boiled and grilled pig parts are combined with mayonnaise for a creamy finish!

how to cook dinakdakan


 

How To Cook Dinakdakan

boiling some pig parts

Start by pouring 6 to 8 cups of water into a large pot and bring it to a boil. For a deeper flavor, add dried bay leaves and whole peppercorns once the water is bubbling. These spices give the dinakdakan an earthy aroma and a subtle peppery note. Add in the pig ears and pig face, then lower the heat and let everything simmer for 50 to 60 minutes, or until the meat becomes tender and flavorful.

rubbing salt and ginger powder on pig parts

Once the meat has boiled, carefully drain the pot and let any excess water drip off the pig parts. Lightly rub the pig ears and face with salt, which will enhance the flavor during grilling. For the liver, rub it with ginger powder to add warmth and balance the strong taste.

grilling to add smoky flavor

Afterward, preheat your grill to medium-high. Place the pig ears and face on the grill, cooking each side for 4 to 6 minutes, just until the edges start to crisp but arenโ€™t burnt. Grill the liver for 5 to 8 minutes, adjusting as needed based on thickness, to get a light char. Grilling enhances the rich taste and adds a smoky flavor crucial for a delicious dinakdakan.

mixing the creamy dressing

In a large mixing bowl, blend the mayonnaise (or mashed pig’s brains, if using) with the vinegar, stirring until the mixture is smooth and thoroughly combined. Add a dash of black pepper for a hint of spice, adjusting the seasoning as desired.

Assembling the Dish with Fresh Ingredients

Finally, slice the grilled pig parts into bite-sized pieces and place them in a bowl. Add the ginger, chopped chili, sliced onion, and, if youโ€™d like, a touch of garlic powder. Toss everything together.

Dinakdakan

Dinakdakan Ingredients

In local markets where freshly slaughtered meat is available, pig parts tend to sell out quickly, so it’s best to arrive early in the morning. Alternatively, you can purchase frozen pig parts from supermarkets, though fresh meat is generally recommended.

  • 1 lb. pig ears โ€“ Bring a tender yet chewy texture that complements other parts of the meat. Grilling enhances their flavor and gives a subtle smokiness to the dish.
  • 1 lb. pig face (maskara) โ€“ Adds a rich, gelatinous quality to the dish. When grilled, it provides a mix of textures, balancing the tenderness of the meat with a satisfying chew.
  • 6 ounces pig liver โ€“ Offers a creamy depth and slight bitterness, enriching the earthy flavor. It’s best grilled and sliced thinly to blend with other textures.
  • 1 teaspoon ginger powder โ€“ Aids in minimizing any unwanted gaminess of the liver.
  • 1 red onion, sliced โ€“ Add a fresh crunch and slight sweetness that counterbalances the richness of the pork. Slicing them thinly helps them blend seamlessly into each bite.
  • 6 chili peppers, chopped โ€“ Provide a bold heat that elevates the flavors and gives the dish a lively kick. Chopping them finely distributes the heat evenly.
  • 4 tablespoons white vinegar โ€“ Balances the richness of the pork and mayonnaise. It also adds a slight tangy flavor that helps cut through the fattiness.
  • 1 teaspoon garlic powder (optional) โ€“ Leaving it out would make the dish taste lighter, focusing more on the other spices.
  • 1 teaspoon ginger, minced (optional) โ€“ Adds a warm and slightly spicy undertone. Using minced ginger brings a bit more intensity than powdered.
  • 3 pieces bay leaves (optional) โ€“ Give an earthy depth and subtle herbal note when simmered with the pork. They enhance the aroma but can be skipped without dramatically changing the dish.
  • 1 tablespoon whole peppercorn (optional) โ€“ Whole peppercorns provide a gentle heat and aromatic quality to the simmering broth.
  • 1/2 cup mayonnaise โ€“ Mayonnaise is used to replicate the creamy texture traditionally achieved with pigโ€™s brain, giving a smooth, rich consistency that balances the vinegarโ€™s acidity.
  • 8 cups water โ€“ To tenderize the meat parts during boiling.
  • Salt and pepper to taste โ€“ Adjust to preference, but without them, the dish would taste bland and unbalanced.

Perfect Occasions to Enjoy Dinakdakan

It is best enjoyed freshly made, while the grilled meat parts are still slightly warm. This dish is popular as a main course or a pulutan, which is a Filipino term for food paired with drinks during gatherings. It pairs well with white rice, balancing the rich and creamy flavors with a simple, hearty base. Served alongside cold beverages, dinakdakan brings a satisfying, savory taste to social occasions, making it a favorite for both family meals and festive events!

Dinakdakan Recipe

The Smoky Secret

Dinakdakan was traditionally cooked without a stovetop or modern kitchen tools. Instead, the pork parts were often grilled over wood or charcoal, giving the dish a distinct smoky flavor that many still try to recreate. This method of open-fire cooking gave dinakdakan its signature charred taste, which pairs perfectly with its creamy dressing.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

how to cook dinakdakan
5 from 1 vote

Dinakdakan Recipe

A smoky, creamy Ilocano pork dish made from grilled pig parts
Prep: 10 minutes minutes
Cook: 1 hour hour 30 minutes minutes
Total: 1 hour hour 40 minutes minutes
Print Recipe Rate Recipe
Pin
Email
6 people

Ingredients

  • 1 lb. pig ears
  • 1 lb. pig face maskara
  • 6 ounces pig liver
  • 1 teaspoon ginger powder
  • 1 red onion sliced
  • 6 chili peppers chopped
  • 4 tablespoons white vinegar
  • 1 teaspoon garlic powder optional
  • 1 teaspoon ginger minced (optional)
  • 3 pieces bay leaves optional
  • 1 tablespoon whole peppercorn optional
  • 1/2 cup mayonnaise
  • 8 cups water
  • Salt and pepper to taste

Instructions

  • Pour 6 to 8 cups water in a cooking pot. Let boil.
    8 cups water
  • 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.
    1 lb. pig ears, 3 pieces bay leaves, 1 tablespoon whole peppercorn, 1 lb. pig face
  • 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.
    Salt and pepper to taste, 1 teaspoon ginger powder
  • 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.
    1/2 cup mayonnaise, 4 tablespoons white vinegar
  • Add some ground black pepper. Continue to stir until the ingredients are well blended.
    Salt and pepper to taste
  • Add the ginger, chili, onion, and garlic powder (optional). Toss.
    1 red onion, 1 teaspoon ginger, 1 teaspoon garlic powder
  • Transfer to a serving bowl. Serve. Share and enjoy!

Notes

Why Boiling is Essential for Perfect Dinakdakan
Boiling the pork parts first is very important in making dinakdakan. This step tenderizes tough cuts like the ears and face, making them easier to chew and enhancing their flavors. Skipping the boiling step would leave the meat too tough, which affects the texture and makes it harder to fully enjoy. Boiling also helps remove any impurities from the meat, ensuring a cleaner taste before grilling. So, donโ€™t skip this step if you want dinakdakan thatโ€™s tender, flavorful, and satisfying!

Nutrition Information

Serving: 6g Calories: 371kcal (19%) Carbohydrates: 5g (2%) Protein: 40g (80%) Fat: 20g (31%) Saturated Fat: 4g (20%) Polyunsaturated Fat: 9g Monounsaturated Fat: 5g Trans Fat: 0.1g Cholesterol: 182mg (61%) Sodium: 281mg (12%) Potassium: 728mg (21%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 4998IU (100%) Vitamin C: 3mg (4%) Calcium: 37mg (4%) Iron: 3mg (17%)
ยฉ copyright: Vanjo Merano

Did you make this?

Tag @PanlasangPinoy on Instagram and be sure to leave a rating!

Rate Recipe
Tag On Instagram

Watch the Video on How to Cook Dinakdakan

YouTube video

Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

Read more...

Related Posts

  • pork dinakdakan recipe panlasang pinoy
    Pork Dinakdakan Recipe
  • pork siomai recipe
    Pork Siomai Recipe
  • pork tapsilog recipe
    Pork Tapsilog Recipe
SharesFacebookPinTweet

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




  1. abner says

    Posted on 10/31/16 at 8:22 pm

    dinakdakan if using pig ears, mask and liver. warek-warek when using pig innards. same procedures, only the ingredients differ. thanks

    Reply
  2. Marion Grace says

    Posted on 8/17/16 at 8:12 pm

    Helpful! I would surely try to make this one. Although one thing that I would suggest to the speaker/cook/narrator is to be more spontaneous and conversational. Thank you for sharing all your cooking tips.

    Reply
  3. Bethlili says

    Posted on 4/29/15 at 7:39 am

    5 stars
    Thank you! Keep it up. More recipes to come. Kindly try to cook our local dish in Bicol, Pork Pochero with tamarind, NOT with tomato sauce. Tnx..

    Reply
  4. Ambi Sarmiento says

    Posted on 10/25/14 at 5:25 pm

    I’ll surely try this..

    Reply
  5. Sonny says

    Posted on 9/23/14 at 10:06 pm

    Ti paggatgatangak ti utek ti baboy ket idiay Super Fresh Market didiay Waukegan. Haan da nga idisdisplay, ngem nu damagem ida, ikkan daka. Last time nga nangalaak ket around $2.50/lb. Salamat, padasek dayta recipem.

    Reply
    • Vanjo Merano says

      Posted on 9/23/14 at 10:23 pm

      Thanks Sonny! I will try to go there next time I needed to cook Pig brain.

      Reply

sidebar

bio

Welcome!

As a huge fan of Filipino food, it is my goal to teach people how to cook it using the simplest way possible. Prepare your taste buds for an ultimate showdown of delectable Filipino dishes! Read more…

Facebook
Instagram
Pinterest
YouTube

Reader Favorites

Chicken Adobo Panlasang Pinoy

Filipino Chicken Adobo Recipe

Leche Flan Recipe

kare kare beef tripe

Kare-Kare Recipe (Beef Tripe)

Pork Sinigang

Sinigang

Receive new recipes by email!

Seasonal

Beef Morcon Recipe

Arroz Valenciana

lechon belly roll recipe

Lechon Belly Roll

Christmas Macaroni Salad

How to Make Macaroni Salad for the Holidays

As Seen In:

good housekeeping
parents
serious eats
livestrong
kitchn
sheknows
Facebook
Instagram
Pinterest
YouTube
About
Meet Vanjo
New? Start Here
Browse Recipes
Explore
Ingredient 101
Philippines
Cooking Schools
Privacy Policy
Disclaimers
Contact
© 2025 Panlasang Pinoy
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
Back to Top