This pork meat and internal organs recipe is from Ilocos Region 1. This dinaldalem dish is very similar to pork igado but it is not combined with chick peas or garbanzos or maybe I’m wrong. I see some dinaldalem dishes that is mixed with chick peas and green peas, maybe this is a variation. The word dinaldalem comes from the Ilocano “dalem” which means liver. Anyway dinaldalem is actually igado to non-Ilokanos and I think this is the reason why dinaldalem has many variations with regard to the ingredients used in cooking this dish.
To cook dinaldalem; Heat leaf lard and water in a frying pan and cook until fat is extracted. Brown garlic in fat. Add lean pork and pork heart. Saute 5 minutes. Add water. Cover and cook 16 minutes over low heat. Add lungs and pork liver and cook 5 minutes. Season with salt and pepper. Add green and red pepper and cook 5 minutes longer.
Dinaldalem
Ingredients
- 1/2 cup chopped boiled pork lungs
- 1 cup cubed pork liver soaked in 1/4 cup vinegar
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 cup green sweet pepper strips
- 1/4 cup red sweet pepper straps
- 1/2 cup cut leaf lard small pieces
- 1/4 cup water
- 1 teaspoon crushed garlic
- 1/2 cup sliced lean pork
- 1/2 cup sliced pork heart
- 1/4 cup water
Instructions
How to cook dinaldalem:
- Heat leaf lard and water in a frying pan and cook until fat is extracted. Brown garlic in fat. Add lean pork and pork heart. Saute 5 minutes.
- Add water. Cover and cook 16 minutes over low heat. Add lungs and pork liver and cook 5 minutes. Season with salt and pepper.
- Add green and red pepper and cook 5 minutes longer. Six servings.
