Calamansi Collective: Dinakdakan

9 months ago


A specialty in the northern Philippine provinces, Dinakdakan is a popular bar chow made up of grilled tender pig parts seasoned generously with calamansi, raw onions, and chilies. Traditionally made with pig’s brain, this version is substituted with the creaminess of mayonnaise. You can choose to serve it however you like: over rice or on a sizzling platter.



Makes 6-8 servings


1 kilo Pork face (maskara) or pig’s ears, cleaned and trimmed thoroughly

1 White onion, peeled and halved

2-3 Bay leaves

2 Tbsps Salt

2 Tbsps Black peppercorns

•Water, for boiling

2 Red onions, sliced or chopped

½ thumb-size Ginger, minced

1-3 Bird’s eye chilies (siling labuyo), sliced diagonally

2 Green chilies (siling mahaba), sliced diagonally

5 Tbsps White vinegar

4 Tbsps Calamansi juice

4 Tbsps Soy sauce

2-3 Tbsps Mayonnaise

•Salt and pepper, to season

1. Put pork face or pork ears, onion, bay leaves, salt, and black peppercorns in a pot over medium heat and cover with enough water. Bring to a boil then skim off the scum that floats on top. Lower heat, cover and simmer for about 45 minutes to an hour or until meat is tender but not falling apart. Remove meat and drain well.

2. Over hot coals, grill pork for about 4-6 minutes on each side or until crisp and slightly charred. Allow to cool then slice meat into strips.

3. In a large bowl, combine pork, red onions, ginger, and chilies. Add vinegar, calamansi juice, soy sauce then toss to combine. Add mayonnaise and stir until well-distributed. Season with salt and pepper to taste. Serve immediately.


Recipe by Chef Trisha Ocampo

Photographed by Floyd Jhocson of Studio 100


Craving for other porky pleasures? Get these recipes:

Pork Menudo

Pork Humba



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