Dinakdakan Recipe

 Dinakdakan Recipe


  • 2 pt Water
  • 8 oz Pig’s ear
  • 8 oz Pig tongue, surfaced layer removed
  • 8 oz Pig’s liver
  • 8 oz Pig’s snout
  • 8 oz Pig’s cheek
  • 8 oz Pork Tripe
  • 8 oz Intestine
  • 1/4 “ Ginger, chopped
  • 2 pcs Bay leaves
  • 1 tbsp Peppercorns, black
  • 1 pc Onion, white, large, ½ is julienned, ½ is chopped
  • 1 pc Onion, red, medium, julienne
  • 2 cloves Garlic, sliced thin
  • 4 tbsp Calamansi juice
  • 1 tsp Salt
  • ¼ tsp Pepper, black, ground
  • 1 tbsp Mayonnaise (substitute to the pig’s brain)
  • 2 stalks Green Onion, sliced across fine

  1. In a stock pot, pour the water. Place all pig’s parts. Add ginger, bay
  2. leaves, peppercorns, one chopped onion. Bring to a boil and simmer for 30
  3. minutes.
  4. In a colander, pour the entire contents of stock pot to strain & drain. Wash
  5. thoroughly.
  6. While still warm to touch, scrape off the top of the pig’s tongue. Rinse
  7. well.
  8. Grill all the meats until brown.
  9. Slice all the meats in small bite size pieces, except the ear and the tongue
  10. which should be julienned.
  11. In a bowl, combine all the meats. Add the julienned onion, garlic, calamansi
  12. juice, salt and pepper. Mix well.
  13. Incorporate the mayonnaise and green onion. Allow to blend before service.
To Serve: Warm platter. Place sauce on a platter. Lay meats and glaze over
with a small portion of sauce on one side of the meats. Serve with hot
steamed rice.

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