Authentic Ilocano Dinakdakan Recipe (Grilled Pork Face and Ears With Vinegar Dressing)

If Pampanga has sisig, Ilocos has dinakdakan. It’s a bold dish that combines boiled then grilled pork with a tangy, creamy dressing. This authentic Ilocano dinakdakan recipe lets you bring those sharp, smoky flavors straight to your dining table. It may seem intimidating at first, but it uses simple, affordable ingredients and is easy to get right from the first try.

Tips

If you don’t have a grill, you can opt to pan fry the pig parts instead.

100 min.
6 People
Easy

Ingredients

1 kilogram pig ears
1 kilogram pig face (maskara)
250 grams pig brain
1 piece medium red onion (sliced)
6 pieces green finger chilies (sliced)
1 piece Knorr Pork Cube
4 tablespoons vinegar
salt and pepper (to taste)
8 cups water

Cooking Method

Simmer the Pork Time: 50-60 minutes Bring water to a boil in a large pot over high heat. Season with salt and pepper, then add the pig ears, pig face, and Knorr Pork Cube. Lower the heat and simmer until pork is fork tender. Drain and set aside.
Cook the Pig Brain Time: 8-10 minutes Place the pig brain in a strainer and submerge in boiling water. Cook until it turns fully white and firm. Remove and set aside. Tip: Avoid overcooking the brain to keep the texture smooth and creamy.
Grill Pork Time: 8-12 minutes Preheat the grill. Grill pork ears and face for 4 to 6 minutes per side until lightly charred and slightly crisp on the edges. Tip: If you don’t have a grill, you can opt to pan fry the pig parts instead.
Chop the Pork Time: 5 minutes Let the grilled pork cool slightly, then chop into small, bite-sized pieces.
Build the Creamy Mixture Time: 5 minutes In a bowl, mix the cooked pig brain with vinegar. Season with salt and pepper, then mix in the onion and chilies.
Combine and Serve Time: 2-3 minutes Add the chopped pork into the mixture and toss until well coated. Transfer to a serving plate and serve immediately.

What Is Pork Dinakdakan?

Pork dinakdakan is a traditional Ilocano dish that highlights grilled pork face and ears tossed in a sharp, vinegar-based dressing. The pork is first simmered until tender, then grilled to add a smoky layer before chopping. The addition of pig brain gives it a creamy finish that balances the savory flavors.

Traditional Ingredients of Ilocano-Style Dinakdakan

Authentic dinakdakan recipes use pork ears, pork face, and pig brain to build its signature texture and richness. The pork is boiled until tender, then grilled to develop a smoky depth before tossing in vinegar, onions, and chilies. Knorr Pork Cubes may be added to help intensify the umami of the meat and achieve a more rounded flavor.

Is There an Alternative to Pig Brains?

You can use mayonnaise, like Lady’s Choice Real Mayonniase, instead of pig brain if you want a similar creamy texture with less prep. It gives the dish a milder flavor and makes dinakdakan more approachable for first timers. Still, pig brain gives this authentic dinakdakan recipe its traditional richness. its traditional richness.

Dinakdakan vs. Sisig: What’s the Difference?

Besides their origin, dinakdakan and sisig differ in flavor, texture, and serving style. Dinakdakan gets its sourness from vinegar and delivers a smoky, slightly creamy profile that feels fuller and more layered. It keeps the pork in larger pieces, giving each bite more texture and a better mix of tender and crisp. Sisig uses citrus for brightness, uses finely chopped pork, and typically comes on a sizzling plate.