Dinakdakan is a local specialty from the Ilocos region of the Philippines. Traditionally, it is made with grilled and boiled pig’s mask and flavored with pig’s brain, which adds a delicious umami creaminess. It’s a tasty snack on its own, though it is popularly served as pulutan or a beer-match food.
Ingredients:
1 lb. pig face maskara
6 ounces pig liver
1 teaspoon ginger powder
1 medium red onion sliced
6 green and red chili chopped
4 tablespoons white or cane vinegar
Onions leaves
1 teaspoon garlic powder optional
1 tablespoon minced ginger
3 pieces bay leaves optional
1 tablespoon whole peppercorn
3/4 cup pig brain or mayonnaise as alternate
Salt and pepper to taste
Instructions
Pour 6 to 8 cups water in a cooking pot. Let boil.
Once the water starts to boil, you have the option to add dried bay leaves and whole peppercorn. Add-in the pig ears and face.
Set the heat to low and continue to boil for 50 to 60 minutes.
Add pig brain to pot and cook for about 8 to 10 minutes. With a slotted spoon, remove brain and transfer into a bowl. With a fork, mash until smooth. Set aside.
Rub a little bit of salt all over the boiled ears and face. Rub the ginger powder on the liver.
Heat-up the grill. Grill the ears and face for 4 to 6 minutes per side or until it turns a bit crisp, but not burnt. Grill the liver for 5 to 8 minutes depending on the thickness.
Remove the grilled pig parts from the grill. Let it cool down and start chopping into bite-size pieces.
Meanwhile, combine pig brain or mayonnaise and vinegar in mixing bowl. Stir.
Add some ground black pepper. Continue to stir until the ingredients are well blended.
Add the ginger, chili, onion, and garlic powder (optional). Toss.
Add more salt if needed.
Transfer to a serving bowl.
