How To Cook Dinakdakan

In the mood for some Ilocano flavors? Try our easy guides on how to cook Dinakdakan.

70 min.
5 People
Medium
Budget

Ingredients

1/2 kg pork belly
water to cover
1 head garlic, crushed
black peppercorns, crushed
1 tbsp rock salt
Oil for deep frying
1 pc onion, chopped
4 cloves garlic, chopped
1 (2 - inch) pc ginger, finely chopped
2 tbsp Knorr Liquid Seasoning
1/2 cup Lady’s Choice Real Mayonnaise
Red or green chilies, sliced

Cooking Method

Combine pork belly, garlic, and peppercorns in a pot. Fill with enough water to cover the meat. Bring to a boil over high flame. Lower heat and simmer until the pork is tender.
Drain pork from liquid and let cool. Rub rock salt on pork.
Deep-fry pork in hot oil until golden brown and crispy. Cut into bite-sized pieces. Set aside.
In another pan, heat 2 tbsp oil and sauté onion, garlic, and ginger. Turn off heat. Add cubed pork and toss. Season with Knorr Liquid Seasoning.
Add Lady’s Choice Real Mayonnaise and toss to combine. Garnish with chilies. Serve immediately.

Once you’ve mastered this easy dinakdakan recipe, use that confidence to try the traditional method. There's no harm in being more adventurous and eating the pork cuts used in authentic versions. The combination of cooking methods – boiling, deep-frying, and grilling – brings out the meats’ unique textures. Some parts can be tender and juicy, while others might be chewy or crunchy. Ultimately, you can’t deny how flavorful it is: smoky, savory, and just a bit spicy. Finish with calamansi to bring it all together!