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Dinaldalem

Discover how to cook authentic dinaldalem, an Ilocano pork and liver dish rich in flavor. Learn its history, simple techniques, and a comforting homemade recipe.
Prep Time10 minutes
Cook Time31 minutes
Total Time41 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: beef igado, dinaldalem, pork recipe
Servings: 6 servings
Calories: 420kcal
Author: Manny

Ingredients

  • 1/2 cup pork lungs chopped boiled
  • 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 cut into strip
  • 1/4 cup red sweet pepper cut into strip
  • 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. Sauté for 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.

Notes

Cooking Tips:

Slice the pork organs evenly

When preparing dinaldalem, slice the pork heart, lungs, and liver into thin, even pieces so they cook at the same rate. Uneven cuts can cause some parts to become tough while others overcook. Consistent slicing helps the meat stay tender and absorb the savory flavors of the dish.

Add the liver near the end of cooking

Pork liver cooks very quickly, so it’s best to add it during the last few minutes when making dinaldalem. If it cooks too long, the liver can turn grainy and dry instead of soft and creamy. Adding it later keeps the texture smooth and lets it blend nicely with the other meats.

Brown the garlic properly

Take the time to brown the garlic gently before adding the pork when cooking dinaldalem. This step releases a deep aroma that builds the base flavor of the entire dish. Lightly golden garlic gives the recipe a richer taste compared to simply adding raw garlic with the meat.