Wednesday, 7 November 2012

Dinakdakan nga Baboy

Dinakdakan is a famous Ilocano recipe that is often present in any Ilocano occasion where ever part of the world they are provided the ingredients are available.  It is usually prepared as pulutan but it is also great as a main entreeDinakdakan is almost similar to sisig in many ways.  The difference is on the size of the meat where in those meat used in sisig comes in smaller sizes, in which most of the time, it is chopped.  The sisig's ingredients after everything are combined are still further pan-grilled or grilled on a hot plate.  While for dinakdakan, once all the ingredients are mixed together, they are immediately served.  It is also more appetizing to serve dinakdakan as chilled :-)

We have a few recipes of dinakdakan which we cooked while we were still in Singapore (see under dinakdakan ) what I am about to post is the dinakdakan recipe of our Sangkong Elmer which he made during our get-together last Undas. 

I wasn't able to take photo of the dinakdakan .  Every morsel of it was gone due to the manginginom (drunkard) and the rest of my voracious relatives (grin) who made it as appetizer.



Pig's face, chopped into 1/2" size - 1 whole including the ears
Pig's neck aread, chopped into 1/2" size 
     Meat total is about 3 kg.

White Onions, minced - 4 large
Ginger, crushed and minced - 5 thumbsize
Onion Leaves, julienned - several stalks as desired
Pig's brain - from one pig
Cane Vinegar - 1 cup
Salt to taste
Sugar - 1 tbsp or to taste
Ground Black Pepper 
Siling Labuyo (bird's eye chili pepper) - as desired

Cooking Procedure:

1.  Grill the Pig's face and neck.  Dice it into 1/2" length or as desired.
2.  Boil the pig's brain and set aside.
3.  Mix the cane vinegar, salt, pepper, and sugar. 
4.  Mix together the diced meat, onion leaves, onions, ginger, pig's brain, siling labuyo, and the vinegar mixture.
5.  Adjust the salt, vinegar, including sugar depending on your preferred taste.

Serve and enjoy.

This may not be as creamy as it appears since the amount of pig's brain may not seem enough but based on my relatives reaction to it, it was delicious.  But if you ask me, I'd add more pig's brain or mayonnaise perhaps just to make it a bit creamier.

© Fresha-licious (07November2012)


  1. I really miss home as well as the Filipino foods. Dinakdakan is my favorite especially when there's bottle of beers with friends.

    1. you can make your own dinakdakan, pag hindi available yung "maskara"/ pig's face you can use the pork belly part :-)