Here’s another dish that we bet you can only find in the Philippines. How does “pig ears and snout covered in mashed pig brain” sound to you? Well, for Ilocanos, it’s just the best. It’s called Dinakdakan. This dish might raise eyebrows at first but we assure you, the moment you take a bite of the crunchy meat, you’d change your mind. Plus, it’s just really easy to make!
What You Need
- 1 kg pork face (snout, ears)
- 200 grams pig brain
- ¼ cup calamansi juice
- 1 red onion, peeled and diced
- 1 thumb-size ginger, peeled and minced
- 3 chili peppers, stemmed and minced
- salt and pepper to taste
What To Do
- In a pot, combine pork face and enough water to cover it. Boil over medium heat, regularly skimming scum that floats on top. Lower heat and continue simmering for about 45 minutes to an hour or until meat is tender but not falling apart. Remove meat and drain well using a slotted spoon.
- Carefully add the pig brain to pot and cook for 10 minutes. Using a slotted spoon, remove brain and mash in a bowl until smooth. Set aside.
- Grill the pork over hot coal for 4-6 minutes each side. Make sure they are crispy and slightly charred. Let them cool down and dice.
- Combine the pork meat, onions, ginger, and chili peppers in a large bowl. Add calamansi juice and toss to evenly coat everything. Add the pig brain and stir until well-distributed. Season with salt and pepper.