Dinakdakan
Dinakdakan
Ingredients
For the Pork
- 1 1/2 pounds pork mask
- 1 pound pork belly
- 1/2 pound pork brain
- as needed water, to cover pork
For the Aromatics and Seasoning
- 2 tablespoons ginger, finely chopped
- 2 green chili, finely chopped
- 1 red onion, finely chopped
- 6 calamansi, halved
- 2 bird's eye chili, sliced, plus more for garnish
- 1/2 cup red bell pepper, finely chopped
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup mayonnaise
Instructions
- 1
Place the pork mask and pork belly in a large pot. Add enough water to completely cover the pork. Bring the water to a rolling boil over high heat, then reduce heat to medium-low and simmer until the pork is very tender, about 45-60 minutes. Drain the pork and let it cool slightly.
⏱️ 60 min
- 2
While the pork is boiling, prepare the pork brain. Place the pork brain in a small saucepan and add enough water to cover it. Bring to a gentle boil and cook for 10-15 minutes, or until fully cooked through. Remove the pork brain from the water and, using a fork, mash it thoroughly in a small bowl until smooth. Set aside.
⏱️ 15 min
- 3
Preheat a grill to medium-high heat. Once the boiled pork mask and pork belly have cooled enough to handle, grill them until they are well-charred and slightly crispy on the outside, about 5-7 minutes per side. Remove from the grill and let cool completely.
⏱️ 15 min
- 4
Once the grilled pork mask and pork belly are cool, finely chop them into small, uniform pieces, approximately 1/4-inch cubes. Transfer the chopped pork to a large mixing bowl.
⏱️ 10 min
- 5
Add the mashed pork brain to the bowl with the chopped pork. Then, add the finely chopped ginger, green chili, red onion, red bell pepper, minced garlic, and sliced bird's eye chili.
⏱️ 5 min
- 6
Pour in the soy sauce and vinegar. Season with salt and freshly ground black pepper to taste. Squeeze the juice from the calamansi halves directly into the mixture, discarding the seeds. Add the mayonnaise.
⏱️ 5 min
- 7
Using a large spoon or your hands (wearing gloves), mix all the ingredients together very well until everything is evenly combined and coated. Taste and adjust seasoning as needed.
⏱️ 5 min
- 8
Transfer the finished Dinakdakan mixture to a serving plate. Garnish with additional sliced bird's eye chili and calamansi wedges, if desired, before serving. This dish is excellent served with steamed white rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Dinakdakan
For the Pork
- 1 1/2 pounds pork mask
- 1 pound pork belly
- 1/2 pound pork brain
- as needed water, to cover pork
For the Aromatics and Seasoning
- 2 tablespoons ginger, finely chopped
- 2 green chili, finely chopped
- 1 red onion, finely chopped
- 6 calamansi, halved
- 2 bird's eye chili, sliced, plus more for garnish
- 1/2 cup red bell pepper, finely chopped
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup mayonnaise
Instructions
- 1
Place the pork mask and pork belly in a large pot. Add enough water to completely cover the pork. Bring the water to a rolling boil over high heat, then reduce heat to medium-low and simmer until the pork is very tender, about 45-60 minutes. Drain the pork and let it cool slightly.
⏱️ 60 min - 2
While the pork is boiling, prepare the pork brain. Place the pork brain in a small saucepan and add enough water to cover it. Bring to a gentle boil and cook for 10-15 minutes, or until fully cooked through. Remove the pork brain from the water and, using a fork, mash it thoroughly in a small bowl until smooth. Set aside.
⏱️ 15 min - 3
Preheat a grill to medium-high heat. Once the boiled pork mask and pork belly have cooled enough to handle, grill them until they are well-charred and slightly crispy on the outside, about 5-7 minutes per side. Remove from the grill and let cool completely.
⏱️ 15 min - 4
Once the grilled pork mask and pork belly are cool, finely chop them into small, uniform pieces, approximately 1/4-inch cubes. Transfer the chopped pork to a large mixing bowl.
⏱️ 10 min - 5
Add the mashed pork brain to the bowl with the chopped pork. Then, add the finely chopped ginger, green chili, red onion, red bell pepper, minced garlic, and sliced bird's eye chili.
⏱️ 5 min - 6
Pour in the soy sauce and vinegar. Season with salt and freshly ground black pepper to taste. Squeeze the juice from the calamansi halves directly into the mixture, discarding the seeds. Add the mayonnaise.
⏱️ 5 min - 7
Using a large spoon or your hands (wearing gloves), mix all the ingredients together very well until everything is evenly combined and coated. Taste and adjust seasoning as needed.
⏱️ 5 min - 8
Transfer the finished Dinakdakan mixture to a serving plate. Garnish with additional sliced bird's eye chili and calamansi wedges, if desired, before serving. This dish is excellent served with steamed white rice.
⏱️ 5 min