Dinaldalem is an Ilocano dish prepared with pork meat, pork liver, chickpeas and red capsicum cooked in soy sauce and vinegar.
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.