Dinakdakan is originated from the Ilocos region. It is their version of the Pampango’s sisig. It is made from pig’s head (maskara) with some intestines which are boiled, then grilled or fried, seasoned, and mixed with star of this dish: the boiled and mashed pig’s brain. The preparation is somewhat similar to kinilaw, but this one is grilled or fried with the pig’s brain added.
- 1 kilo pig’s face, ear, tongue, intestine
- 1 whole pig’s brain
- 1 pc. white onion, quartered
- Enough water to boil the meat
- 2 pieces white or red onions (diced finely)
- 1/2 cup vinegar
- 10 pieces calamansi or lime
- 5 pieces long chili peppers (sili pansigang)
- 3 pieces thai bird’s eye chili (siling labuyo)
- Salt and Pepper to taste
1. Boil the meat with the quartered onion until tender, drain, pat dry and set aside.
2. Put the pig’s brain in a strainer, dip briefly in boiling water until it turns white.
3. Grill the tenderized meat, and cut into bite size pieces.
4. Add in vinegar, calamansi, chopped siling pansigang, onion, siling labuyo and season with salt & pepper.
5. Put the pig’s brain and smash it in until thoroughly blended with the meat.
6. Serve and enjoy!