I lived in Baguio from 1991 to 1995 and I easily fell in love with its cuisine, the vegetables and the use of offal is what makes this cuisine unique, nothing is wasted every parts of the plant and animal are brilliantly used as an ingredient to make an amazing dish. Great examples of their dishes are the pinapaitan, pinikpikan, dinaraan, pinakbet and dinengdeng. Its rustic, it’s simple and most important of all its delicious like our recipe today, the Dinaldalem.
Dinaldalem is an Ilocano dish prepared with pork meat, pork liver, chickpeas and red capsicum cooked in soy sauce and vinegar. The name of the dish came from the Ilocano word “dalem” which means liver. It’s such a simple dish that is best enjoyed with rice and Ilocano style vegetables. There are no set rules on how to make this but this is how I remember my friend’s uncle made it before when I still lived there.
- 650g pork belly, diced (small)
- 250g pork liver, diced (small)
- 1 large red capsicum, diced
- 1 400g can chickpeas
- 1½ cup cane vinegar
- ¼ cup soy sauce
- 3 pcs bay leaves
- 1 tbsp cracked peppercorns
- 2 tsp sugar
- fish sauce
- 5 cloves garlic, minced
- 1 small red onion, chopped
- 1 thumb sized ginger, finely chopped
- Marinate pork liver in ½ cup cane vinegar for an hour, mixing every 15 minutes.
- In a pot heat oil and sauté garlic, ginger and onions. Cook until onions are soft.
- Add pork meat then continue stir frying in high heat.
- Once the meat is not pink in colour. Add chickpeas, vinegar, soy sauce, sugar, peppercorn and bay leaves bring to a boil and simmer for 25 minutes in medium heat uncovered, let the liquid evaporate.
- Drain the liquid from the liver. Set aside.
- Add capsicum and liver, simmer for additional 5 minutes.
- Adjust flavour with water if necessary, flavour with fish sauce. Serve with freshly cracked peppercorns.