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.

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By: Vanjo Merano 6 Comments Updated: 11/10/24

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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 pig’s brain, which is boiled, mashed, and mixed in for a rich flavor. However, many people today substitute mayonnaise for the pig’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

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 aren’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 you’d like, a touch of garlic powder. Toss everything together.

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 – 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) – 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 – 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 – Aids in minimizing any unwanted gaminess of the liver.
1 red onion, sliced – 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 – 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 – 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) – Leaving it out would make the dish taste lighter, focusing more on the other spices.
1 teaspoon ginger, minced (optional) – Adds a warm and slightly spicy undertone. Using minced ginger brings a bit more intensity than powdered.
3 pieces bay leaves (optional) – 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) – Whole peppercorns provide a gentle heat and aromatic quality to the simmering broth.
1/2 cup mayonnaise – Mayonnaise is used to replicate the creamy texture traditionally achieved with pig’s brain, giving a smooth, rich consistency that balances the vinegar’s acidity.
8 cups water – To tenderize the meat parts during boiling.
Salt and pepper to taste – 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!

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.

Watch the Video on How to Cook Dinakdakan

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.

Dinakdakan Recipe