How to Cook Dinakdakan
Servings: 4 servings
Ingredients
- 1 kilo pork mask with ears wash and remove hairs
- 1/4 kilo pork brain
- 1 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.