{"id":11210,"date":"2021-08-13T02:56:00","date_gmt":"2021-08-13T09:56:00","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=11210"},"modified":"2023-01-18T22:20:32","modified_gmt":"2023-01-19T06:20:32","slug":"dinakdakan","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/dinakdakan\/","title":{"rendered":"Dinakdakan"},"content":{"rendered":"\n

Dinakdakan is an Ilocano delicacy made with grilled pork parts tossed in a calamansi dressing with onions and chili peppers. It's delicious enjoyed as an appetizer with your favorite drinks or as a main dish with steamed rice.<\/em><\/p>\n\n\n\n

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I am the first to admit the combination of pork snout, pork ears, and pig brain all in one dish definitely needs getting used to. I, for one, had to be \"tricked\" to try authentic<\/em> dinakdakan for the first time. <\/p>\n\n\n\n

Not that I have any qualms about eating offal. I've been known to chase down taco trucks for their tripas<\/a>. I actually favor ox tongue<\/a> over any beef cut, and I have a good number of recipes on the blog using chicken feet<\/a>, tripe<\/a> and even, frogs<\/a>! But pig brain? Pig brain! I couldn't wrap my brain (pun intended) around that concept. Until, as I've said, I was tricked into trying it the first time.<\/p>\n\n\n

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What is Dinakdakan<\/h2>\n\n\n\n

Dinakdakan or warek-warek<\/em> is an Ilocano delicacy made with grilled pork parts such as the face, ears, liver, and tongue. It's traditionally served as a bar chow or pulutan to go with ice-cold beer but has evolved over the years into a hearty main dish enjoyed with piping-hot steamed rice.<\/p>\n\n\n\n

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Like the Kapampangan sisig<\/a>, the meat is first simmered in aromatics until tender, charred over hot coals, and cut into bite-sized strips before tossing in tangy calamansi or vinegar dressing with minced ginger, red onions, and chili peppers. <\/p>\n\n\n\n

What sets this Ilocano delicacy apart from sisig is the addition of pig brain. It's simmered until cooked, mashed until smooth, and then stirred in as a final touch to add creaminess.<\/p>\n\n\n\n

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One of my friends who hails from Ilocos often makes a small batch for me when I come to visit, always substituting mayonnaise for the pig brain as the latter was hard to find even in Asian stores, or so I thought. <\/p>\n\n\n\n

On one such occasion, I took one bite of the dinakdakan she plated for me and thought it tasted as good as always but different in a way I couldn't put my finger on. That and the fact that she was hovering over me while I was eating, I knew something was up. <\/p>\n\n\n\n

I was already three-fourths through the plate she served me when she nonchalantly said, \"Well, I went to Seafood City today and found pig brain in their freezer aisle.\" Arrgh! I didn't know whether I should strangle her for not telling me beforehand or thank her for not telling me beforehand. I guess since I finished my whole serving and gladly took more to go, it was a thank you.<\/p>\n\n\n\n

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If pig brain is unavailable or to make the dish more \"kid-friendly\", swap the mashed brain with mayonnaise to add the characteristic creaminess.<\/p>\n\n\t\t\t<\/div>\n\n\t\t\n\t<\/div>\n\n<\/div>\n\n\n

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How to store<\/h2>\n\n\n\n

To store, transfer to a container with a lid and refrigerate for up to 3 days. Check for quality; the dish can go bad quicker than most foods. Cooking the meat twice and chopping it into small pieces can increase the risk of spoilage due to swings in food temperature and possible contamination from handling. <\/p>\n\n\n

\n\n\t\n\t\t\"Igado\n\t\n\t\n\t\t
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\n\n\t\t\t\t\tIgado \n\t\t\t\t<\/h2>\n\n\t\t\t\n\t\t\t\n\t\t\t\t
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Igado made with pork tenderloin, green peas, and bell peppers is an easy, budget-friendly dish that's nutritious and delicious. It's full of hearty flavors you'll love with steamed rice. Perfect for busy weeknight dinners!<\/p>\n\n\t\t\t\t<\/div>\n\n\t\t\t\n\t\t\t\n\t\t\t\t\n\n\t\t\t\t\tGet Recipe\n\t\t\t\t<\/a>\n\n\t\t\t\n\t\t<\/div>\n\n\t\n<\/div>\n\n

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Did you make this?<\/strong> Be sure to leave a review below and tag me @kawalingpinoy on Facebook<\/a> and Instagram<\/a>!<\/p>\n<\/div>\n<\/div>\n\t<\/div>\n\n<\/div>\n\n\n\n

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