Dear sweet moms and parents! April here helping you relax into motherhood from my tropical island home.
Today we’re exploring a unique Filipino delicacy from the northern Ilocos region – dinakdakan. This creamy pork brain stew uses all parts of the pig, tailored to minimize waste and maximize flavor in an island culture of resourcefulness. Since my father hails from the Ilocos region, it’s one of the Ilocano dishes I grew up with and look at with fondness.
Dinakdakan consists of grilled pork parts like ears, cheeks, tongue and sometimes intestines blended into a rich sauce and the star ingredient – pig brains. The brain adds a unique richness that sets Dinakdakan apart from other Filipino dishes. Unfortunately for us, this is not always available so my recipe uses mayonnaise, maintaining the creamy consistency without sacrificing taste. I know some will be raising their eyes but this dish is equally yummy as the traditional Dinakdakan.
But, at the heart of Dinakdakan lies the main ingredient: grilled or roasted pork parts. Traditionally, Ilocanos used pig’s face, ears, and tongue, adding a distinctive texture and depth of flavor. My father actually never grills the pork and it’s just boiled but I’m not sure if that’s just preference. When the pork is grilled to perfection, it imparts a smoky essence that elevates the dish. I like the almost charred flavor of the pork mixing with the creaminess and the heat from the chilis.
The aromatic flavors of Dinakdakan come from the combination of onions, ginger, and garlic. To balance the richness of the pork and creaminess, calamansi juice, a local citrus fruit, is used to create a tangy dressing. This addition not only adds a refreshing zing but also helps cut through the richness, creating a harmonious symphony of flavors. Put together, these ingredients lend a burst of freshness and a touch of pungency that enhances the overall experience.
Preparing Dinakdakan: A Labor of Love
Like the Sisig, the preparation of Dinakdakan may seem labor-intensive, the love and care poured into the dish make it a culinary journey worth taking. If you’re a busy mom like me though. I have added options with modern “hacks” to make this island delicacy simpler for busy moms.
Instead of grilling all the pork parts, you can use the air fryer to pan-fry it to perfection. This shortcut save tons of hands-on time without sacrificing much flavor.
For the pork brain, simply use mayonaisse. You can lessen the time of cooking and chopping by also using liver spread instead of liver that you have to grill and chop later.
Here’s a step-by-step guide on how to create this iconic Ilocano masterpiece as well as notes for preparation.
Dinakdakan: How to Make Creamy Ilocano Grilled Pork Face at Home
Ingredients
- 1 kilogram of pork face (pork cheeks/jowls, and pork ears)
- 1 small can liver spread
- 1 tablespoon salt
- 1 teaspoon peppercorns
- 3 pcs bay leaves
- 5 cloves garlic, crushed
- 1 thumb-sized ginger, finely chopped
- 1 large red onion, thinly sliced
- 3 stalk spring onions, diagonally sliced
- 2 pcs red and green chillies, finely chopped (you can use less or skip this to make it child friendlier)
- 1/4 cup vinegar or calamansi juice
- 1/2 cup mayonnaise (or more if desired)
- Pepper, to taste
Instructions
Preparation:
- In a large pot, place the pork cheeks and ears. and add the peppercorns, crushed garlic, bay leaves, and 1 tablespoon of salt.
- Pour enough water to cover the pork.
- Cover the pot and bring it to a boil.
- Once boiling, reduce the heat and let it simmer for 30-40 minutes or until the meat is tender.
- Remove the cooked pork from the pot and transfer them to a colander or a rack to drain.
Grilling:
- Place the pork meat on a grilling pan or a charcoal grill.
- Grill them until they become crispy and lightly charred.
- Cut the grilled pork meat into small pieces, then place them in a large mixing bowl.
- Alternately, you can chop and pan fry them on an air fryer using the convection setting. While it doesnt give off the smoky flavor, it decreases the health concerns as well.
Mixing and Dressing:
- Add the finely chopped ginger, chilies, thinly sliced red onion, and half the spring onions to the bowl with the pork.
- Toss all the ingredients together.
- In a separate small bowl, mix the mayonnaise, liver spread, and vinegar / calamansi until the mixture is smooth and without lumps.
- Add this dressing to the pork mixture in the large mixing bowl.
- Toss everything again until the ingredients are well combined.
Seasoning and Serving:
- Season the Dinakdakan with salt and pepper according to your taste preference.
- Top with remaining spring onions.
- Transfer the flavorful Dinakdakan to a serving dish and enjoy it as an appetizer or serve it with rice for a delightful and satisfying meal.
Notes
You can cut the pork however you like but don't mince it, This is traditionally cut in elongated chewable pieces as opposed to the mince cut of Sisig, If you're looking to make it more traditional and you have access to it, you can replace mayonnaise with boiled pig's brain. If you're using brains, separate the brains from the grilled pork head and rinse thoroughly. Soak the brains in salted water to remove any blood. Drain and chop coarsely before mixing in with rest of the ingredients.
While some find the idea of pork brains off-putting, the texture melts into the sauce, leaving only a subtle mineral flavor.
I hope this island-inspired take on creamy pork brain stew brings moments of joy and unity with your little ones,mama. To get this tutorial emailed to you along with toddler activities, simply sign up for my newsletter below!
Bask in the boujee,
April
relaxlangmom.com
