Pork Dinakdakan Recipe

Today we will be making Pork Dinakdakan using pork belly. This is a deviation from the authentic recipe in which pork mask, liver, and innards are commonly utilized. This dish has the same delicious taste and it should be easier to prepare.

I have been enjoying pork dinakdakan since my college days. It is a perfect pulutan and can also be eaten as a main dish along with rice. I like its taste and texture. It resembles pork sisig, except that this dish has bigger chunks of meat.

There are many ways to make dinakdakan. Ingredients may vary. There might be a version on different localities. Availability of ingredients is also another factor. This dinakdakan recipe is a good example of a derived version that aims to cater to people who prefer to enjoy the dish using a other cuts of meat.

How to Cook Pork Dinakdakan

Let me tell you that this dish is simple and quick make. First time cooks should be able to make it easily. The important thing to remember is to prepare all the ingredients before starting to cook. This means slicing the meat and chopping all the vegetables beforehand. This will save time.

The first thing to do is to boil the pork belly until tender. Gently drop the belly slices into a pot with water and boil for 30 to 35 minutes.

Next is to season the boiled pork with salt and pepper. Let the meat absorb the flavor by letting it rest for at least 10 minutes.

Grilling is the next thing to do. Simply grill each side for around 6 minutes total. That’s it! Now the liempo can be sliced into thin pieces and tossed with the other ingredients.

The dressing is something that I should emphasize. Mayonnaise along with Knorr liquid seasoning and lime were used. I would recommend this combination because the flavors of the ingredients made a difference on the final outcome of the dish. It was tasty and delicious. Note that these are only alternative ingredients. The mayo replaced pig brain while the liquid seasoning is for the soy sauce. Lime or calamansi juice is part of the original recipe. Vinegar can also be used.

Try this Pork Dinakdakan Recipe. Let me know what you think.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

5 from 5 votes

Pork Dinakdakan Recipe

This is a recipe for pork dinakdakan using pork belly.

Prep: 10 minutes minutes

Cook: 50 minutes minutes

Total: 1 hour hour

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Ingredients

• ▢ 2 lbs. liempo pork belly
• ▢ ½ cup Lady’s Choice Mayonnaise
• ▢ 3 tablespoons Knorr Liquid Seasoning
• ▢ 2 to 3 pieces lime or 5 to 6 pieces calamansi
• ▢ 2 pieces red onion sliced into thin pieces
• ▢ 10 pieces Thai chili peppers chopped
• ▢ 3 pieces long green pepper sliced
• ▢ 1 teaspoon onion powder optional
• ▢ Salt and ground black pepper to taste
• ▢ 1 ½ quarts water

US CustomaryMetric

Instructions

• Boil water in a cooking pot.
• Add pork belly. Cover and continue to boil in medium heat for 30 to 35 minutes.
• Remove the pork belly from the pot. Let it cool. Note: you may use the pork stock (water used to boil liempo) to cook other dishes.
• Rub 1 teaspoon salt and ½ teaspoon ground black pepper over the pork belly. Let it stay for 10 minutes.
• Heat-up the grill. Grill each side for a total of 6 minutes. Note: I usually grill one side for 2 minutes, turn the belly over and grill the opposite side for the same time. The process is repeated 2 to 3 times. This will prevent the pork belly from being burnt.
• Slice the pork belly into thin pieces and arrange in a large mixing bowl.
• Prepare the dressing by combining mayonnaise, Knorr Liquid Seasoning, lime juice, and onion powder in a small bowl. Stir until well blended. Set aside.
• Put the onion and chili peppers on the bowl with the sliced pork belly. Toss.
• Add the dressing. Continue to toss until well blended. Add Salt and pepper to taste.
• Transfer to a serving bowl. Serve!
• Share and enjoy!

Video

Nutrition Information

Serving: 4g Calories: 1365kcal (68%) Carbohydrates: 3g (1%) Protein: 22g (44%) Fat: 138g (212%) Saturated Fat: 45g (225%) Cholesterol: 163mg (54%) Sodium: 1005mg (42%) Potassium: 448mg (13%) Vitamin A: 50IU (1%) Vitamin C: 6.8mg (8%) Calcium: 25mg (3%) Iron: 1.5mg (8%)

© copyright: Vanjo Merano