Delicious Dinakdakan Recipe using Mayonnaise by Foxy Folksy

Place the pork cheeks, ears and liver in a pot. Add the peppercorns, garlic, bay leaves, and 1 tablespoon salt. Fill the pot with water to cover the pork. Cover the pot then bring to a boil. Once boiling, lower heat and simmer for 30-40 minutes or until meat is tender. You can remove the liver earlier once cooked.

Take out the pork cuts from the pot and transfer in a colander to drain. Do not throw away the stock. It can be used for other dishes or turned into a soup to serve with Dinakdakan. Cut the pork cheeks and ears into thinner slabs for faster grilling.

Place meat and liver into a grilling pan or charcoal grill and then grill until crispy and lightly charred.

Cut pork meat and liver into small pieces then place in a large mixing bowl. Add ginger, chilies, green onions, and toss.

In a small bowl, mix the mayonnaise with vinegar until no longer lumpy then add this to the pork and toss again until well combined. Season with salt and pepper as needed.

Transfer to a serving dish and enjoy as appetizer or serve with rice.

Equipment Needed

Spice Level:

Dietary