Dinakdakan | Ilocano Delicacy

In a pot over medium heat, combine pork face, salt, peppercorns, bay leaves, and enough water to cover. Bring to a boil, skimming scum that accumulates on top.

Lower heat, cover, and simmer for about 45 minutes to 1 hour or until meat is tender but not falling apart. With a slotted spoon, remove meat and drain well.

Add liver to the pot and cook for about 3 to 5 minutes or until half-done. Remove from pan and drain well.

Add pig brain to pot and cook for about 8 to 10 minutes. With a slotted spoon, remove brain and transfer into a bowl. With a fork, mash until smooth. Set aside.

Over hot coals, grill pork for about 4 to 6 minutes on each side or until crisp and slightly charred. Allow to cool to touch and slice thinly.

Grill liver for about 3 to 5 minutes until nicely charred and fully cooked.

In a large bowl, combine pork meat, onions, ginger, and chili peppers.

Add calamansi juice and toss to combine.

Add mashed pig brain and stir until well-distributed. Season with salt and pepper to taste.

Spice Level:

Dietary