🌶️ Dinakdakan

Meat · Main ingredient: Pork · ⏱ 95 min · Serves 5 · ~₱365 · Best for: Dinner, Lunch, Snack

Ingredients

• 0.5 kg Pork face and ears, cleaned
• 0.25 kg Pork brain (optional, traditional but can be omitted)
• 1 pc Bay leaf
• 1 tsp Salt
• 1 pc Large onion, finely chopped
• 7 pcs 4 cloves calamansi (about 6-8 pcs), juiced
• 3 tbsp Mayonnaise
• 2.5 pcs Siling labuyo, chopped
• 3 pinch Salt, to taste
• 0.5 tsp Pepper, to taste

Instructions

1. Boil pork face and ears in water with bay leaf and salt for 45-60 minutes until tender. If using pork brain, boil separately for 10-15 minutes until cooked through.
2. Drain and let the pork cool, then grill over charcoal until lightly charred and slightly crisp, about 8-10 minutes per side.
3. Chop the grilled pork into small, thin bite-sized pieces.
4. Mash the boiled pork brain (if using) into a smooth paste to use as part of the dressing.
5. In a large bowl, combine chopped pork, onion, calamansi juice, chopped chili, mayonnaise, and mashed brain (if using).
6. Mix well until the pork is evenly coated in the creamy, tangy dressing.
7. Season with salt and pepper to taste.
8. Serve chilled or at room temperature as a pulutan (appetizer) with cold drinks.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.