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Dinakdakan
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How to Cook Dinakdakan

Dinakdakan is a flavorful Ilokano dish made with grilled pork mask and ears, mixed with creamy pork brain or mayonnaise, and seasoned with vinegar, spices, and chilies.
Prep Time8 minutes
Cook Time1 hour
Total Time1 hour 8 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: dinakdakan, easy pork sisig, fried pork recipe
Servings: 4 servings
Calories: 325kcal
Author: Manny

Ingredients

  • 1 kilo pork mask with ears wash and remove hairs
  • 1/4 kilo pork brain
  • 1 pc white onion sliced
  • 1 Tbsp. ginger minced
  • 3 pcs bird's eye chili peppers chopped
  • 1 pc green pepper siling haba, sliced diagonally
  • 1/4 cup cane vinegar preferably sukang Iloko
  • salt and pepper to taste
  • 1/4 cup mayonnaise
  • 4 pcs calamansi extract the juice
  • 1 tsp. sugar

Instructions

How to cook Dinakdakan:

  • In a pot, put the face mask and ear and pour water just enough to cover the pork, more or less 7 cups. Season with salt and pepper and bring to a boil. Simmer until fork tender, about 30 to 40 minutes.
  • Slice the pork mask and ears and grill it in a stove top grill or a non-stick pan until the fat is rendered and becomes brown crispy. Slice into strips and put into a bowl. Set aside.
  • In a separate bowl, mix the onion, bird's eye chili peppers, green pepper, onion, ginger, mayonnaise, calamansi juice, vinegar, sugar, salt and pepper. Mix thoroughly and set aside.
  • Heat and empty non-stick pan and saute the pork brain. Season with salt and pepper and stir until cooked and becomes a paste like consistency. Remove from the pan and put it on the bowl on top of the sliced pork mask.
  • Pour the mixture of vinegar and spices on the sliced pork mask and toss until the mixture is evenly distributed with the pork.
  • Season again with salt and pepper to adjust the taste. Garnish with spring onions.

Notes

Cooking Tips:

Tenderize the Pork for Perfect Texture

Boiling the pork mask and ears before grilling is essential for achieving a tender and chewy texture. Simmer for about 30 to 40 minutes, just enough to soften the meat without making it mushy. This step helps the pork absorb the flavors while keeping it firm for grilling.

Grill for Smoky Goodness

Grilling the boiled pork mask and ears adds a smoky flavor and gives the dish a slightly crispy texture. Make sure the fat is rendered and the surface is lightly charred to enhance the taste. Use a stovetop grill or a non-stick pan for convenience, and don’t skip this step for that authentic experience.

Achieve Creaminess with Balance

Whether you use pork brain or mayonnaise, balance the creaminess with the acidity from vinegar and calamansi juice. This contrast prevents the dish from being overly rich while highlighting the bold flavors. Taste as you go and adjust to your preference to get that signature flavor.