Crispy Dinakdakan

🐖🔥 Craving a crispy and flavourful delight? Try Crispy Dinakdakan! 🌶️🌿 It’s a mouthwatering explosion of flavours that will keep you coming back for more! 😋🌟 Crispy Dinakdakan: A delectable Filipino dish made with grilled pork, crispy pig ears, and creamy, tangy, spicy flavours. A delightful blend of textures and tastes.

In the vibrant tapestry of Filipino cuisine, there are certain dishes that hold a special place in our hearts. One such dish that has captivated my taste buds and left a lasting impression is Dinakdakan. Originating from the Ilocos region, Dinakdakan is a beloved delicacy made with grilled pork parts tossed in a calamansi dressing with onions and chili peppers. During my university days in Baguio, I discovered the authentic flavours of Dinakdakan, and it quickly became one of my all-time favourites. Today, I am thrilled to introduce you to a modern rendition of this classic dish – Crispy Dinakdakan.

Crispy Dinakdakan takes the essence of the original dish and adds an exciting twist, resulting in a delightful culinary experience. While Dinakdakan has its own charm with its grilled pork goodness, Crispy Dinakdakan introduces a new layer of texture and flavour. If you are a fan of crispy delights and enjoy exploring contemporary takes on traditional recipes, Crispy Dinakdakan is sure to captivate your palate.

To achieve the irresistible crunchiness of Crispy Dinakdakan, a unique double cooking method is employed. First, the pork is boiled until it reaches a tender state, allowing it to absorb the flavours and become juicy. Then, the tenderized pork is carefully deep-fried to perfection. This process creates a tantalizing contrast between the golden, crispy exterior and the succulent meat inside, resulting in a mouthwatering combination that will leave you craving more.

To enhance the overall experience, Crispy Dinakdakan is served with a signature dressing that complements the crispy pork perfectly. The dressing features a harmonious blend of spicy, tangy, and creamy elements, creating a symphony of flavours that dance on your taste buds. This delightful dressing elevates the dish, adding a zesty kick that enhances the overall enjoyment.

Crispy Dinakdakan offers a modern twist on a beloved classic, inviting you to embark on a culinary adventure. While Dinakdakan holds a special place in traditional Filipino cuisine, Crispy Dinakdakan presents an opportunity to explore new flavours and textures. Whether enjoyed as an appetizer or as a main dish accompanied by steamed rice, this contemporary rendition is a wonderful addition to your dining experience.

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Crispy Dinakdakan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 1 hour 20 mins
  • Total Time: 1 hour 40 mins
  • Yield: 8 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Crispy Dinakdakan: A delectable Filipino dish made with grilled pork, crispy pig ears, and creamy, tangy, spicy flavours. A delightful blend of textures and tastes.


Ingredients

Units Scale

Dinakdakan

  • 500 g pork belly
  • 500 g pork ears
  • 2 pcs white onions, cut in half
  • 1 tbsp whole peppercorns
  • 1 tbsp salt
  • 6 pcs bay leaves
  • 8 cloves garlic, cut in half
  • 6 cups water

Dressing

  • 3/4 cup mayonnaise
  • 2 tbsp soy sauce
  • juice from 1 lemon
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

Garnish

  • 1 large red onion, sliced
  • 2 stalks spring onions, sliced
  • 6 pcs birds eye chillies, sliced

Other

  • salt
  • oil, for deep frying

Instructions

  1. Pour 6 cups water in a pot then bring it to a boil.
  2. Add remaining Dinakdakan ingredients, cover, and simmer for 60 minutes, or until the meat is tender.
  3. Drain the liquid and set the meat aside. Season meat with salt, then let the meat cool down for a couple of hours or for best results leave it overnight in the refrigerator un-covered
  4. Prepare a deep fryer or wok with oil, heat it to 180C deep fry the pork ears and pork belly for 8 minutes. Remove from the fryer and let it rest for 10 minutes. Fry again for another 8 to 10 minutes, or until crispy. Set aside.
  5. Chop the pork ears and pork belly into bite-sized pieces. Place in a large bowl then toss it together with the onions, green onions, and chili peppers then toss together.
  6. To make the dressing, combine all the dressing ingredients in a bowl and whisk until smooth.
  7. Pour the dressing into the bowl and toss to coat.
  8. Transfer to a serving plate and serve immediately.

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7 Responses

  1. Love pork belly and pork ear! But I have never had them with mayonnaise!! What a fun and delicious recipe, Raymund.

  2. Wow! A very interesting dish!

  3. Double frying must make the pork extra crispy,

  4. Another great recipe! I don’t think I’ve ever had pig ears (our dog had though lol), but I’m not sceptical about them at all. It looks tasty!






  5. suituapui says:

    Pig’s ears? Interesting recipe but I am not into those – there is that white bone-like cartilage in it that is rather hard. I’d go for most other parts of the pig except the ears.

  6. I have never had pigs ears but I imagine the cartilage would not be my favorite! Still, I love the whole premise of this recipe!

  7. I can’t say that I’ve ever had pig ears, but that calamansi dressing sounds fantastic!






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