Dinakdakan, Ilocano Grilled Pig Head/Face
It is actually serve as appetizer for those who love drinking liquor but it is equally good for viand. Preparation is similar to pork kinilaw with the addition of pork brain and/or mayonnaise.
Ingredients:
1/2 pig head/face, cut into two parts (including brain optional)
1 thumb size ginger, chopped finely
4 medium size onion, chopped finely
3-4 pcs. siling labuyo, chopped finely
1/4 cup vinegar
1 tbsp. peppercorn
3 pcs. bay leaf
1/2 cup mayonnaise
coarsely ground pepper
salt
Cooking procedure:
In a big casserole boil pig head/face, peppercorn, bay leaf and salt for 30-45 minutes or until tender and skin can be separated from the skull. On the last 5 minutes of boiling pig head/face add in brain if using, boil in its plastic bag. Remove from casserole and drained in a colander until dry keep aside brain if using. Cut head/face parts into grilling size and grill until brown and crispy, Cut into small slices head/face part.
Put sliced head part in a big bowl. Toss in ginger, onion, siling labuyo, ground pepper, vinegar, mayonnaise, and brain if using. Season with salt to taste. Serve while it’s still warm or serve on a sizzling plate.
grabe! my hubby will worship me if I serve him this dish, i bet! thanks for sharing it and making my homesickness more profound he he he!
ReplyDeleteHi! pinoy around the world, nakakatakam talaga. Sarap na pulutan, lalo na pag sizzling.
ReplyDeleteHi there,
ReplyDeleteI am writing a blog about Filipino foods and I was wondering if I could use your photo of the dinakdakan with your permission? Your photo will be credited. My email is marichrisd@gmail.com. Please let me know when you have the chance. I'd greatly appreciate it.
Thanks,
Marichris
Whoever told you the procedure, please hit that person in the head, don't kill it ok?
ReplyDeleteAnyway, i'll give you an info, it's up to you post it or not or redo this recipe. Add the intestines, liver, toungue. Boil the intestines just to remove the smell then grill afterwards, boil the brain to solidify a bit then set aside for the finishing touch. Grill the skins, liver, tongue, medium rare so to speak...the acidity of the vinegar will cook it through, so better these parts be fresh and cleaned well. Then adjust the saltiness, spicy, more onions, peppery or sourness, put these ingredients in particular as approximate in quantity with the brain to fold/mix on the sliced meats.
Hi Anonymous,
ReplyDeleteIt’s my recipe so I can’t hit my own head.:-) Thank you for taking time to post your comment it is most welcome. My version was made to help our overseas kababayan in mind, who have access to basic ingredients only and are learning to cook for them selves. I want to keep it as simple as I could. Now that your version is posted the readers have now a choice.
Hi there, I stumbled upon your site when I was searching for a Dinakdakan dish as I was trying to blog about this food. Just want to let you know that your site is just great and your Dinakdakan recipe is just right, no need to hit your head LOL! Anyway, I linked your site in the article I just wrote. Thanks so much for putting up this site. Very helpful. God bless!
ReplyDeleteHi Kate,
ReplyDeleteYour site is as great as well. More Power
pre yur the best! lhat ng recipe panalo!...
ReplyDeleteSalamat pre!
ReplyDeleteI'm cooking this now for our store blessing!! Yummy!!!!
ReplyDeleteilocano ka siguro anonymous....naimas latta uray awan dyay silet ken dalem na...hehehehe
ReplyDeleteawan gamin magatang ditoy lugar ditoy u.s.a. hahahah
To anonymous,
ReplyDeleteWen manong, Agyamanak man ngarod at nagustuhan mo ang mga luto dito.
I never thought that i could find recipes for foods i'm yearning for. Imagine! recipes for dinakdakan, pinapaitan ... OMG! Sige ngarod, mapanak ton diay palengke....
ReplyDeleteno ilocano dinakdakan ti kayat mo nga isagana, uray awan jay silet ngem no kuma adda dalem ti baboy...naim-imas manen...pudno jay kuna da nga jay utek ti baboy, bungunem ti foil, then ipatapaw mo iti agburburek nga danum tapo maluto bassit... kaaduem ti sibuyas na...naim-imas...UK ilocanos
ReplyDeleteI like your recipes, they are easy to prepare and cook. They are not only almost authentic but also taste good.
ReplyDeleteYou can change some terms for the benefit of non-filipinos, like for example the plastic membrane of squid. or in the case of dinakdakan recipe you mentioned boiling the brain in its "plastic bag". you can use the term "plastic-like" membrane for the squid and probably for the dinakdakan, boil the entire brain. some may be confused and put it in a plastic bag and boil it. thanks and more power! happy cooking!
Thank you for the compilation of delicious
ReplyDeleteregional recipes from P.I., I will add this to my Pilipino recipe folder. I appreciate all the recipes you all generously share to the rest of us, being that we come from different regions of the Phil, therefore, there will be differences somehow, so please no hitting in the head, there is enough violence in the world already- lets offer a toast to the good food and thank God for the Blessings !
CD
Thanks for this recipe! I prepared dinakdakan yesterday and the taste was authentic.
ReplyDeleteI miss ilocano foods so much esp when i see this photos... surprisingly, i wanted to go back phils to have at least 2 mos vacation and eat all this food.. hmmmmmmmmmmmmm DELICIOUS...........................
ReplyDeleteIn the meantime you can try the recipes.
ReplyDeletegrabe kayo met kakabsat nga Ilokano. Peruvian ni lakay ko, grabe kayat na amin nga Filipino FOOD--- pls-- awan "S" na diay food isu nga practisin tayo nga ibaga "FOOD"- katkatawaan da ti PINOY ditoy CANADA ta wrong dayta FOODs dpat awan "S" na-- kz plural n yang FOOD!!! NAG RIGAT laeng ti makatiamba ti pang dinakakan ditoy kasta met pang pakbet!!!ANyway, hay gawid nak lang lakay ta--- kitam met!!! AGYAMANAK kakabsat!!! DIOS ti aggina---- more power---
ReplyDeleteAyos pardz nabsugak itatta nga aldaw! Naraman ta recipem agyaman-nak launay kenka.
ReplyDeleteAgyamanak met ngarud ta nagustuam toy dinakdakan ti OPC kabsat.
ReplyDeleteAng sarap nito lalo na kung nasa baguio ako, maraming ilocano kasi dun eh. Nagutom tuloy ako :D
ReplyDeleteno adda silet, dalem ken naguneg ti baboy, iti awag didiay ket warek-warek saan nga dinakdakan.
ReplyDeletewen apo, pareho a naimas ti warek-warek ken dinakdakan...
ReplyDeletethis is a really good recipe. i love it and it has the basic ingredients. no need to intestines or other parts. loved the mayo on it, adding the brain will make it more dangerous to my health! i actually used this recipe in my restaurant here in Houston. i am Kapampangan and we serve Sisig. This is a good alternative for our Ilocano friends. Cheers!- Maria
ReplyDeleteHi Maria,
ReplyDeleteI'm glad to learn that our Dinakdakan is being enjoyed by our kababayan in Houston.