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5 from 1 vote

Dinakdakan Recipe

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Servings: 6
Author: Vanjo Merano


  • 1 lb. pig ears
  • 1 lb. pig face maskara
  • 6 ounces pig liver
  • 1 teaspoon ginger powder
  • 1 medium red onion sliced
  • 6 green and red chili chopped
  • 4 tablespoons white or cane vinegar
  • 1 teaspoon garlic powder optional
  • 1 tablespoon minced ginger
  • 3 pieces bay leaves optional
  • 1 tablespoon whole peppercorn optional
  • 3/4 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!


Serving: 6g