DINAKDAKAN is a pride of the Ilocano cuisine, most wanted by guys who love the exotic experience of grilled a grilled pig head, face or ear dressed with pig’s brain, that’s right, pig’s brain. Disgusting or interesting? Honestly, I never had that enough courage to try the traditional Dinakdakan. But thankfully, there are now many ways of preparing and cooking Dinakdakan without the brain. Dinakdakan is somewhat similar with Sisig, a Kapampangan’s specialty, which is usually served on a sizzling plate.

Instead of using pig’s head, face or ears, my friend Gina, suggested that I can use pork liempo and have almost the same texture, flavor and experience. And since I have never tried buying, cleaning and cooking and even eating pig’s head, face or ears, I am assured and comfortable with the whole pork liempo. It is a quite challenge for me
though. And I will one day, try cooking some exotic foods.


1 kilo whole slab of pork liempo

1 tsp. ginger, minced
1 cup onion, finely chpped
3-4 pieces, red chili peppers, minced (or more)
1/4 cup calamansi juice (or more)
2 tbsp. mayonnaise
powdered black pepper
iodized salt

Wash pork liempo with running water and drain.

Rub pork liempo with salt and black pepper.

Leave for 30 minutes.

Meanwhile, mix ginger, onion, red chili peppers, mayonnaise and calamansi in a bowl. Set aside.

Grill pork liempo until well-cooked. Then, chop finely.

Pour on the mixture into chopped pork liempo.

Season with salt and pepper.


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