Dinakdakan Recipe


  • ½ k. pig ears, or pig snout, or pig skin (variety meats)
  • ½ k. pork
  • salt
  • pepper
  • garlic
  • 2 onions, chopped
  • ¼ cup calamansi juice
  • mayonnaise or
  • pig brain, boiled then mashed.

Cooking Instructions:

  1. Boil the pork cubes in water with salt until tender. Remove from water when cooked; set aside.
  2. Meanwhile, grill the variety meats tender but not crispy.
  3. Slice the variety meats into ½ ” wide and 1″ -long pieces.
  4. Place pork cubes and grilled variety meats in a bowl. Add the garlic, minced onion, lemon juice and mayonnaise ( or masjed brain, if you want the dish to be traditional). Mix well and serve immediately. ( Note: For a spicier Dinakdakan, add chopped bird’s eye chili).

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