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Dinakdakan originated in the Ilokos region in the Philippines and in my opinion is an Ilokano version of sisig, a pork dish originated in Pampanga. The only difference is the additional ingredient which is the pork brain but some other version uses only mayonnaise to make it creamy. The pork parts used in dinakdakan is usually pork mask, nape, ears, intestines and liver but you can also use pork belly just like the sisig version. In this recipe only pork mask and ears are used because it is laborious cleaning the pig’s intestines. This is just to make the dish as simple as possible but savory and close to the authentic Ilokano dinakdakan dish.
How to Cook Dinakdakan Total time 1 hour 8 mins Author: Manny Recipe type:…
View Full Recipe at Panlasang Pinoy
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