During a soul-searching trip to Ilocos, I discovered Dinakdakan, a dish that would forever change my perspective on Filipino cooking.
It was in a humble kitchen in Vigan where I first watched a local transform simple pork parts into this mouthwatering delicacy. The sizzle of the grilled meat, the bright punch of calamansi, and that signature creamy sauce created a symphony of flavors I had never experienced before.
Like many Filipinos, I was initially hesitant about some of the ingredients (yes, I’m looking at you, pig brain), but one bite was all it took to convert me into a lifelong fan.
This authentic Ilocano dinakdakan recipe has been tested and perfected in my own kitchen countless times, and I’m excited to share it with you today.
This recipe captures the authentic flavors of the North while being approachable enough for any home cook to master.
What is Warek-Warek?
Warek-warek is the traditional Ilocano name for Dinakdakan. “Warek” in Ilocano means “to scatter” or “to mix vigorously.” The name is doubled (warek-warek) to emphasize the action, referring to the vigorous mixing or tossing of the chopped grilled meat with its ingredients. This name perfectly captures the final step in preparing Dinakdakan, where all the components – the grilled pork parts, brain or mayonnaise, calamansi juice, onions, ginger, and chilies – are thoroughly tossed together until well combined.
The term has deep cultural significance in Ilocano cuisine, as it represents not just the physical action of mixing but also the bringing together of different textures and flavors that make the dish unique. Some Ilocano elders say the name also comes from the sound (“warek-warek”) made when mixing the ingredients together in a large bowl or when chopping the meat on a wooden cutting board.
Interestingly, while Dinakdakan has become the more widely known name across the Philippines, many traditional Ilocano households and establishments still prefer to call it warek-warek, maintaining its authentic linguistic and cultural roots.
Why You’ll Love This Recipe
- Authentic Ilocano flavors passed down through generations
- Perfect balance of creamy, tangy, and spicy notes
- Great use of sustainable nose-to-tail cooking
- Versatile as both pulutan (bar food) or ulam (main dish)
- Complex textures from different pork parts
- Can be customized to your heat preference
Authentic Ilocano Dinakdakan (Warek-Warek)
Equipment
- Large pot (kaldero) for simmering pork parts
- Charcoal grill (ihawan) for achieving that essential smoky flavor
- Cutting board (sangkalan) and sharp knife (kutsilyo) for chopping ingredients
- Mortar and pestle (dikdikan) for mashing the brain or alternatives
- Metal tongs (sipit) for handling meat while grilling
- Mixing bowl (mangkok) for combining ingredients
- Colander (salaan) for draining cooked meat
Ingredients
For the Meat Base
- 2 pounds pork face/snout ears (maskara at tainga ng baboy)
- ½ pound pork liver atay ng baboy
- 8 ounces pig brain utak ng baboy
- Water for boiling
For the Aromatics
- 2 bay leaves dahon ng laurel
- 2 tablespoons salt asin
- 1 teaspoon whole peppercorns pamintang buo
- 1 red onion thinly sliced (sibuyas)
- 1 thumb-sized ginger minced (luya)
- 3 Thai chili peppers minced (siling labuyo)
For the Dressing
- ¼ cup calamansi juice katas ng kalamansi
- Salt and pepper to taste asin at paminta
Instructions
- In a large pot over medium heat (katamtamang init, 160°C/320°F), combine 2 pounds pork face/snout and ears (maskara at tainga ng baboy), 2 tablespoons salt (asin), 1 teaspoon whole peppercorns (pamintang buo), 2 bay leaves (dahon ng laurel), and enough water to cover the meat.
- Bring to a boil over high heat (malakas na apoy, 200°C/400°F), then reduce to medium-low heat (mahina hanggang katamtamang apoy, 140°C/285°F). Simmer for 45-60 minutes until the meat is tender but still firm.
- Add ½ pound pork liver (atay ng baboy) to the same pot and cook for 3-5 minutes until half-done. In a separate pot, cook 8 ounces pig brain (utak ng baboy) for 8-10 minutes. Once cooked, mash the brain until smooth and set aside.
- Preheat your grill to medium-high heat (350-400°F/175-200°C). Grill the boiled pork parts for 4-6 minutes per side until crispy and charred. Grill the liver for 3-5 minutes until fully cooked.
- Let the grilled meat rest for 5 minutes, then chop everything into small, bite-sized pieces. In a large bowl, combine the chopped meat with thinly sliced red onion (sibuyas), minced ginger (luya), and minced Thai chili peppers (siling labuyo).
- Add ¼ cup calamansi juice (katas ng kalamansi) and toss everything together. Gently fold in the mashed brain until well distributed. Season with salt and pepper (asin at paminta) to taste. Let rest for 2-3 minutes before serving to allow flavors to meld together.
- Serve immediately while still warm, ideally with ice-cold beer or steaming white rice (kanin). For best results, maintain consistent temperatures throughout cooking to ensure tender meat and optimal texture.
Tips from Lola’s Kitchen
- Boil pork parts with lemongrass (tanglad) for extra aromatics
- Score the pork ears before grilling for better flavor absorption
- Control the heat level by adjusting the amount of chilies
- Let the meat rest for 5 minutes before chopping for juicier results
- Always taste before adding more salt, as the boiling liquid already contains salt
Traditional Serving Suggestions
- As pulutan with ice-cold beer
- With steaming white rice (kanin)
- Garnished with extra calamansi and chilies
- Served on a sizzling plate (sisig-style)
- Paired with ensaladang talong (grilled eggplant salad)
Troubleshooting
- Too Dry: Add more brain mixture or mayonnaise
- Too Salty: Balance with additional calamansi juice
- Too Spicy: Add more onions and a touch of mayonnaise
- Tough Meat: Simmer longer during the initial cooking
- Not Crispy: Ensure grill is hot enough before charring
Ingredient Alternatives
- Replace pig brain with ½ cup mayonnaise
- Substitute calamansi with lemon juice or vinegar
- Use regular onions instead of red onions
- Replace Thai chilies with banana peppers for milder heat
- Can use purely pork face or purely ears if preferred
Storage & Reheating
- Refrigerate in an airtight container for up to 3 days
- Best consumed within 24 hours for optimal texture
- Reheat in a pan over medium heat until hot
- Add a splash of calamansi juice to refresh flavors
- Do not freeze as it affects the texture significantly
Variations
- Dinakdakan sa Gata: Add coconut cream for richness
- Spicy Version: Double the chilies and add chili garlic sauce
- Modern Take: Use grilled pork belly instead of face/ears
- Dinakdakan con Queso: Top with shredded cheese
- Vegetable-loaded: Add grilled eggplant and bitter gourd
Frequently Asked Questions
- Can I make this ahead? Yes, but best served fresh. If making ahead, add the brain or mayonnaise just before serving.
- How do I know when the meat is tender enough? Pierce with a fork – it should go through with little resistance but the meat shouldn’t fall apart.
- Is there a non-spicy version? Yes, omit the chilies and add black pepper to taste.
- How long can I store leftovers? Maximum 3 days in the refrigerator, but best consumed within 24 hours.
- Can I use an indoor grill? Yes, but charcoal grilling gives the best flavor. If using indoor grill, cook at high heat (400°F/200°C).
Authentic Ilocano Dinakdakan (Warek-Warek)Nutrition
The Story Behind Dinakdakan (Warek-Warek)
Long before Dinakdakan became a staple in Filipino bars and restaurants across the country, it emerged from the resourceful kitchens of Ilocos, where the tradition of nose-to-tail cooking has been practiced for generations. This iconic dish, also known as “warek-warek” in Ilocano dialect, showcases the region’s commitment to minimizing food waste while creating extraordinary flavors.
The name “Dinakdakan” comes from the Ilocano word “dakdak,” which means “to chop,” referring to the preparation method where grilled pork parts are chopped into small, bite-sized pieces. This technique was traditionally used by Ilocano households to make tougher cuts of meat more palatable and to ensure every precious portion of the animal was utilized.
What sets Dinakdakan apart from other Filipino grilled meat dishes is its distinctive creamy sauce, traditionally made from cooked pig brain. This ingenious addition was born from the Ilocano philosophy of “zero waste” cooking, transforming what might otherwise be discarded into an essential component that gives the dish its signature richness. The combination of charred meat, creamy sauce, tangy calamansi, and spicy chilies creates a flavor profile that’s uniquely Ilocano.
Originally served as pulutan (bar food) in small carinderias and drinking spots across Ilocos, Dinakdakan has evolved from its humble beginnings to become a celebrated dish throughout the Philippines. Today, you’ll find variations of this dish in Filipino restaurants worldwide, though many still seek out the authentic version made the traditional Ilocano way. Modern interpretations might substitute mayonnaise for pig brain, but the essence of the dish – its smoky, tangy, creamy, and spicy elements – remains true to its origins.
Whether enjoyed as an appetizer with ice-cold beer or served as a main dish with steaming rice, Dinakdakan stands as a testament to Ilocano culinary ingenuity and the enduring appeal of traditional Filipino cooking methods. This dish not only preserves a piece of Filipino food history but continues to captivate new generations of food lovers with its bold flavors and unique preparation.
