Easy Ilocano Pork Dinakdakan

Ingredients

• Pork Belly - You can find pork belly strips or slabs at Asian Stores if you live abroad. You can also ask your butcher at your favorite supermarket if it is available. You can also use lechon kawali and just slice it.
• Pork Ears - Most International stores sell pork ears and other organ meat. Ask your butcher if it is available. Traditional dinakdakan recipes don't skip pork ears.
• Pork Liver - You can locate this at most Asian grocery stores. You can skip this if you are not a fan of liver. You can also swap it with chicken or beef liver. Even a liver spread is a good option for extra creaminess and flavor.
• Onion, garlic, and ginger. These aromatics enhance the flavor.
• Mayonnaise - An authentic Ilokano dinakdakan using pork brain. If using pork brain, simmer this with the pork belly and ears along with aromatics.
• Lemon Juice - To add citrus flavor that provides a contrasting acidity that helps cut through the richness of the meat. Authentic Filipino sisig in the Philippines uses calamansi which is similar and tastes like lime juice.
• Red chili peppers- To add a spicy flavor. You can add more or less depending on the level of spiciness that you want to achieve. Remove the seeds for less heat.
• Salt and pepper

Instructions

Prepare the meat

• In a pot, add 1 teaspoon of salt, ½ teaspoon of peppercorn, 2 smashed garlic, 1 medium sliced onion, bay leaves, pork belly slab, and pork ears. Add enough water to cover all the meat. Bring it to a boil and let it cook until the pork belly is tender.
• To check for doneness, poke the pork belly with a fork. It should offer some resistance but not be tough.
• Allow the pork belly and pork ears to cool and dry which is crucial to achieve crispy texture. Pat dry with a paper towel to remove excess moisture. You can air-dry it for a few hours in the refrigerator to make sure it's completely dry.

Prepare the remaining ingredients

• While boiling the pork, let's prepare the other ingredients. Start by chopping the ginger into mince and cut the remaining onion into a moon shape. Slice the red chili peppers into small pieces.
• In a small bowl, combine mayonnaise, 1 teaspoon salt, ½ teaspoon black pepper, lemon juice, calamansi, or lime. Stir well until smooth. Set it aside to use as a dressing later.
• Remove any membrane or connective tissue, and cut the liver into steak slices of your preferred thickness.

Broil and slice the meat

• Preheat your broiler. I am using an air-fryer with a broiler setting.
• Place the pork belly, pork ears, and liver on a broiler pan or baking sheet.
• Broil the meat until they are crispy and golden brown. Broil the liver until it is no longer pink, about 15-20 minutes. For the pork ears, this will take 10-15 minutes, and the pork belly will take 20-25 minutes depending on the size. Flip halfway to crisp both sides. The bigger the cut, the longer the time it will take. Keep an eye while cooking.
• The pork is done when it reaches a safe internal temperature of at least 145 °F (63 °C for pork). Most important, the pork belly skin should be crispy, and the meat should be tender.

• Let the broiled pork belly, liver, and ears rest for a few minutes before slicing.
• With a chopping board and sharp knife, slice your meat into bite-size strips.

Combine all the Ingredients

In a large bowl, combine the mayonnaise dressing, chopped onion, ginger, red chili pepper, lemon juice, black pepper, chopped pork belly, ears, and pork liver. Stir well until everything is well blended. Taste and adjust the seasoning according to your taste.

Storage and Reheating Tips

Storage: Store the leftovers in an air-tight container in the fridge for up to 5 days. To keep it for a longer period.

Reheating: You can reheat them back in a skillet over medium heat. Stir and heat the dish until heated thoroughly.

Serving Recommendations

• White rice: Most Filipino dishes are served with rice. It helps balance the bold flavors of sisig and provides a neutral base that allows you to enjoy the rich and savory taste.
• Garlic Fried Rice (Sinangag): Elevate your rice by serving pork sisig with fried rice. The aromatic garlic complements the sisig's flavors, and the crispy and toasted garlic adds an extra layer of texture.
• Pandesal: You can use this bread roll to scoop up the sisig or create a sisig sandwich for a twist.
• Mango Pineapple Salsa: A fresh pico de gallo brings a tropical twist to the dish, complementing the savory and spicy flavors of the pork sisig.
• Mango Pineapple Tomato Salad - This sweet and tangy salad is an appetizing partner to sisig.
• Cucumber Salad: This light cucumber salad with vinegar dressing can act as a crisp and refreshing side dish, offering a cool contrast to the warm and savory sisig.
• Roasted Vegetables: Try my Air-fryer roasted zucchini and my Air-fryer roasted asparagus as a nutritious side dish.

About Dinakdakan

Dinakdakan, also recognized as warek-warek, is a Filipino dish that incorporates various pork head parts such as pork ears, pork jowls (maskara), pork belly, pork liver, with onions, siling haba (red chili), ginger, and calamansi juice. The pork components are boiled with aromatics such as onion, garlic, bay leaves, and peppercorn to tenderize the meat, followed by grilling for a light char.

The grilled pork is then chopped and presented in a luscious sauce traditionally crafted from mashed cooked pig's brain, although mayonnaise is commonly used as a substitute.

Ilokano pork dinakdakan is very similar to Kapampangan's sisig. While the sisig is chopped finely, dinakdakan on the other hand is chopped in strips and uses creamy and zesty mayonnaise dressing.

This dish is usually enjoyed as pulutan and served as an appetizer paired with beer or other alcoholic drinks. It is oftentimes served and savored with rice.