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Pork Dinakdakan
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5 from 1 vote

Pork Dinakdakan Recipe

This is a recipe for Pork Dinakdakan.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Pork
Cuisine: Filipino
Servings: 5 people
Calories: 1044kcal
Author: Vanjo Merano

Ingredients

  • 2 lbs. maskara pig's face, cleaned
  • 1/4 lb chicken liver
  • 1 piece onion onion, sliced
  • 4 pieces Thai chili chopped
  • 2 pieces Jalapeno pepper sliced crosswise
  • 1/4 teaspoon ground black pepper
  • 1 thumb ginger minced
  • 3 tablespoons mayonnaise
  • 1/4 cup white vinegar
  • 1/2 teaspoon granulated white sugar
  • 3 tablespoons soy sauce
  • Salt to taste
  • 6 cups water
US Customary - Metric

Instructions

  • Bring water to a boil in a large pot.
  • Add the maskara. Cover the pot and continue to boil until it gets tender.
  • Remove the maskara from the pot and discard the water.
  • Coat the maskara with soy souce by pouring it over and rub. Let it stay for 5 minutes.
  • Heat-up the grill. Start to grill the maskara for 3 to 5 minutes per side. At the same time, arrange a greased aluminum foil over the grill and put the chicken liver on it. Grill each side for 5 minutes.
  • Remove the maskara and chicken liver from the grill. Let it cool down. Chop and then Set aside.
  • On a large mixing bowl, combine vinegar, mayonnaise, sugar, ground black pepper, and salt. Mix well.
  • Add the onion, Thai chili, Jalapeno pepper, ginger, maskara, and chicken liver. Toss until all the ingredients are well blended.
  • Tranfer to a serving bowl. This can be served immediately or kept in the fridge to be served chilled later on.

Nutrition

Serving: 5g | Calories: 1044kcal | Carbohydrates: 3g | Protein: 22g | Fat: 104g | Saturated Fat: 36g | Cholesterol: 212mg | Sodium: 747mg | Potassium: 443mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2531IU | Vitamin C: 9mg | Calcium: 25mg | Iron: 3mg