Authentic Ilocano Dinakdakan (Warek-Warek)
Dinakdakan is an iconic Ilocano delicacy that masterfully combines grilled pork face, ears, and liver with a rich, creamy sauce made traditionally from pig brain, brightened with calamansi juice, and enlivened with red onions, ginger, and chili peppers. This nose-to-tail dish particularly shines as pulutan (bar food) alongside ice-cold beer, though it's equally celebrated as a main dish with steaming rice. While the ingredients might seem bold to the uninitiated, the resulting dish offers a sublime balance of textures and flavors - smoky from the grill, tangy from citrus, creamy from the sauce, with a gentle heat from the chilies.
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, 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 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
Nutrition
Calories: 828kcalCarbohydrates: 3gProtein: 17gFat: 82gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gCholesterol: 179mgSodium: 1986mgPotassium: 163mgFiber: 1gSugar: 1gVitamin A: 6161IUVitamin C: 11mgCalcium: 14mgIron: 7mg
Tried this recipe?Let us know how it was!