My husband and I come from different regions in the Philippines however we get along well with “dinakdakan”, one of the best Ilokano recipe that taste so good when the spices are well blended…I swear it is so yummy…taste more delicious than sisig!!! Both dishes are somewhat similar in cut and are actually serve as appetizer for those who love drinking liquor but is equally good for viand. Preparation is similar to pork “kinilaw” with the addition of pork brain and/or mayonnaise. If pork’s brain is not enough or not available, mayonnaise can be used as a substitute. However, we can also make it without using either of the two instead pour a little vinegar as dressing.
This dish had been introduced to us by an Ilokano family, a good family friend actually. It has always been a hit on the table during birthdays and other parties they hosted, the reason why we adopted the recipe and became an occasional favorite dish for us. You may find the recipe below:
- 250 to 350 grams pork ears
- 1 medium sized white onion, sliced
- 1 medium sized ginger, chopped
- 2 to 3 pcs. siling labuyo, chopped
- Salt and pepper
- 5 pcs. calamansi or 1 pc.lemon, juiced
- 2 tbsp. of vinegar
- 1/2 cup mayonnaise; optional
- Boil pork ears with salt until half cooked. Strain and grill until brown.
- Chopped the meat into small cubes (or your desired sizes).
- Place in a bowl and then add onion, ginger, siling labuyo, lemon or kalamansi juice and vinegar.
- Mix well with mayonnaise if using.
- Season with salt and pepper according to taste.
- Serve with steamed rice or as “pulutan”.