Focused recipe
Dinakdakan Recipe
A smoky, creamy Ilocano pork dish made from grilled pig parts
Filipino Updated 9/18/2014
Ingredients
Measured from the catalog payload.
- 1 lb pig ear
- 1 lb pig face
- 6 ounces pig liver
- 1 teaspoon ginger powder
- 1 piece red onion sliced
- 6 pieces chili pepper chopped
- 4 tablespoons white vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ginger minced
- 3 pieces bay leaf
- 1 tablespoon peppercorn
- 1/2 cup mayonnaise
- 8 cups water
- salt
- pepper
Instructions
9 cooking steps
- Pour 6 to 8 cups water in a cooking pot. Let boil.
- Once the water starts to boil, you have the option to add dried bay leaves and whole peppercorn. Add-in the pig ears and face. Set the heat to low and continue to boil for 50 to 60 minutes.
- Discard the water and let the excess water drip. Rub a little bit of salt all over the boiled ears and face. Rub the ginger powder on the liver.
- Heat-up the grill. Grill the ears and face for 4 to 6 minutes per side or until it turns a bit crisp, but not burnt. Grill the liver for 5 to 8 minutes depending on the thickness.
- Remove the grilled pig parts from the grill. Let it cool down and start chopping into bite-size pieces.
- Meanwhile, combine mayonnaise and vinegar in mixing bowl. Stir.
- Add some ground black pepper. Continue to stir until the ingredients are well blended.
- Add the ginger, chili, onion, and garlic powder (optional). Toss.
- Transfer to a serving bowl. Serve. Share and enjoy!
Catalog details
Useful for browsing and sync.
Appetizer, Main Course, Pork dinakdakan, pulutan, warek warek Public recipe Revision 1