Dinakdakan, originating from the Ilocos region of the Northern Philippines, typically consists of grilled pork face mixed with chiles, onions, and calamansi juice. Chef Sheldon Simeon prepares it using pork belly instead of traditional pig head, which balances juicy fat with crispy meat. The cooking method involves a vinegary, soy-heavy braise to tenderize the pork, followed by grilling. To enhance the dish, barely cooked shishito peppers and green onions are added for crunch and flavor. Dinakdakan can be served as a snack with beers or as a main course over rice.
Dinakdakan, a traditional dish from the Ilocos region of Northern Philippines, is made with grilled pork face and mixed with chiles, onions, and calamansi juice.
Chef Sheldon Simeon substitutes pork belly for pig head, achieving a balance of juicy fat and crispy meat, typically served as a bar snack.
Two-step cooking renders the pork tender through a vinegary, soy-heavy braise, followed by grilling for added texture.
This Ilocano dish can be served as an appetizer or main dish, often accompanied by rice and cold beers for pairing.
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