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Dinaldalem 1


  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4-5 1x
  • Category: Main Course
  • Cuisine: Filipino


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


  • 650g pork belly, diced (small)
  • 250g pork liver, diced (small)
  • 1 large red capsicum, diced
  • 1 400g can chickpeas
  • 1½ cup cane vinegar
  • 1/4 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
  • oil


  1. Marinate pork liver in ½ cup cane vinegar for an hour, mixing every 15 minutes.
  2. In a pot heat oil and sauté garlic, ginger and onions. Cook until onions are soft.
  3. Add pork meat then continue stir frying in high heat.
  4. 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.
  5. Drain the liquid from the liver. Set aside.
  6. Add capsicum and liver, simmer for additional 5 minutes.
  7. Adjust flavour with water if necessary, flavour with fish sauce. Serve with freshly cracked peppercorns.