Crispy and Creamy Dinakdakan Recipe
If you love the mishmash of textures in a sizzling plate of sisig, then wait until you try this dinakdakan recipe. The well-loved Ilocano dish traditionally features grilled pig parts, including the head and ears for a hearty base. It’s finished with mashed pig’s brains to create an ultra-creamy “sauce” that makes it pulutan-worthy.
In this version, you’ll use pork belly in place of the classic cuts and add mayonnaise to achieve a creamy texture. These swaps make dinakdakan easier to recreate at home, since the ingredients are more accessible to regular cooks. It’s also one way to get picky eaters to dip their toes in new and exciting culinary waters!
Preparation time
70Min.
Feeds
5People
Medium
Budget
Ingredients
- 1/2 kg pork belly
- water to cover
- 1 head garlic, crushed
- black peppercorns, crushed
- 1 tbsp rock salt
- Oil for deep frying
- 1 pc onion, chopped
- 4 cloves garlic, chopped
- 1 (2 - inch) pc ginger, finely chopped
- 2 tbsp Knorr Liquid Seasoning
- 1/2 cup Lady’s Choice Real Mayonnaise
- Red or green chilies, sliced
Cooking Method
Once you’ve mastered this easy dinakdakan recipe, use that confidence to try the traditional method. There's no harm in being more adventurous and eating the pork cuts used in authentic versions. The combination of cooking methods – boiling, deep-frying, and grilling – brings out the meats’ unique textures. Some parts can be tender and juicy, while others might be chewy or crunchy. Ultimately, you can’t deny how flavorful it is: smoky, savory, and just a bit spicy. Finish with calamansi to bring it all together!
Nutritional Data
- Gluten Free
- Nut Free
- Suitable For Pregnancy
- Wheat Free