Cooking Filipino Dinakdakan - Video

Looking For something spicy to much while drinking?

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Ingredients:

1/2 kg pork belly (traditionally, Ilocanos use pig’s mask, nape, liver and intestines for this recipe. You may also use lean parts of pork)
water to cover
1 head garlic, crushed
black peppercorns, crushed
2 tbsp fish sauce
1 pc onion, chopped
4 cloves garlic, chopped
1 (2 - inch) pc. ginger, chopped
40 ml Liquid Seaasoning
mayonnaise, as needed (pork’s brain is traditionally used to mix with the meat)
Red or green chillies, chopped

Prep & Cook:

Let’s begin by combining the pork belly with garlic and black peppercorns in a pot filled with water enough to cover the meat. Now, bring this to a boil over high heat then to a simmer over low heat until the pork is tender. Remember to skim the top of the liquid to remove the scum. Once the meat is tender, take the meat out and allow it to drain in a strainer.

Flavor the pork with fish sauce before frying or grilling (baking is another option) until crisp. Slice the pork into bite-sized strips.

Next, grab a pan and make it nice and hot over medium heat. Pour some oil and throw in the onion, garlic and ginger. Add the pork strips and chilis, and season well with Knorr Liquid Seasoning. Cook until brown and crispy. For the final touch, mix the pork with mayonnaise.

You will surely be amazed at how delicious this Dinakdakan Recipe is. In fact, this might become your family’s favourite