Dinakdakan (or Warek Warek) is a recipe known in Ilocos. This recipe uses a cream sauce comprised of blended pig’s brain to add aroma and flavor to the dish. The grilled head and non-muscular parts of the pig make the dish more delicious and tasty. For these reasons, this dish has become the epitome of finger food or “pulutan” not only on in Ilocos, but everywhere in the country. You can serve the dish without any reservations, since this is perfect for any occasion. You can serve the recipe during your family dinners, outings, and even candlelit dates and dinner!
For those who are faint of heart, you can substitute mayonnaise for the pig’s brain.
- 1/2 kilo pig ears, or pig snoout, or pig skin (variety meats)
- 1/2 kilo pork
- 2 onions, chopped
- 1/4 cup calamansi juice
- mayonnaise or pig brain, boiled then mashed
- Boil the pork cubes in water with salt until tender. Remove from water when cooked; set aside.
- Meanwhile, grill the variety meats until tender but not crispy.
- Slice the variety meats into 1/2″-wide and 1″-long pieces.
- Place pork cubes and grilled variety meats in bowl. Add the garlic, minced onion, lemon juice and mayonnaise (or mashed brain, if you have the dish to be traditional).
- Mix well and serve immediately. (Note: For a spicer dinakdakan, add chopped bird’s eye chili.)
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