Dinakdakan
Give your tastebuds a culinary adventure! Dinakdakan is an acquired taste, but you won't be able to get enough once you try it. It's creamy, flavorful, and delicious as an appetizer or main dish!
- Prep time
- 15 min
- Cook time
- 1 hr 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds pork face (snout, ears)
- water
- 2 bay leaves
- 2 tablespoons salt
- 1 teaspoon pepper corns
- 1/2 pound pork liver
- 8 ounces pig brain
- 1/4 cup cup calamansi juice
- 1 red onion (peeled and sliced thinly)
- 1 thumb-size ginger (peeled and minced)
- 3 Thai chili peppers (stemmed and minced)
- salt and pepper to taste
Instructions
- 1
In a pot over medium heat, combine pork face, salt, peppercorns, bay leaves, and enough water to cover. Bring to a boil, skimming scum that accumulates on top.
- 2
Lower heat, cover, and simmer for about 45 minutes to 1 hour or until meat is tender but not falling apart. With a slotted spoon, remove meat and drain well.
- 3
Add liver to the pot and cook for about 3 to 5 minutes or until half-done. Remove from pan and drain well.
- 4
Add pig brain to pot and cook for about 8 to 10 minutes. With a slotted spoon, remove brain and transfer into a bowl. With a fork, mash until smooth. Set aside.
- 5
Over hot coals, grill pork for about 4 to 6 minutes on each side or until crisp and slightly charred. Allow to cool to touch and slice thinly
- 6
Grill liver for about 3 to 5 minutes until nicely charred and fully cooked.
- 7
In a large bowl, combine pork meat, onions, ginger, and chili peppers.
- 8
Add calamansi juice and toss to combine.
- 9
Add mashed pig brain and stir until well-distributed. Season with salt and pepper to taste.