Pork Dinakdakan recipe | Epicur
A cousin of the well -cleared Pork nurseDinakdakan (also called Wark Wark) comes from the Iloco region in the north of the Philippines. Traditionally it is made from “mascara” or pork face – ears, cheeks, tongue – that is cut thinly and mixed with chillies, onions and calamansi juice. For Sheldon Simeon, chef from Tiffany and Blechdach in Maui, the dish is a Pulutan (bar snack) and a proud remains of his Pinoy Erben. He exchanges the pork head for a slightly available pig belly, which offers the perfect balance of juicy fat and crispy meat on the grill.
Classic Dinakdakan recipes use pigs as a creamy dressing for the grilled pork. Many chefs today, including Simeon, replace mayonnaise, although he has decided to leave it out here. If you are curious, add about 2 tablespoons. Mayo together with ginger, fish sauce and spicy dressing.
A two-stage cooking method for the time being in a vinegar, soy-tell fried, then on the grill-actual the pork from the edge to the edge of melting tender. A barely cooked amount of hardly cooked Shishito pepper Add additional crunch and offer a nice contrast to the rich, fat pork. If you have some green onions, a spacious shower on the top would be very welcome. Serve this Ilocano dish as a starter with ice-cold beers or transform it into a main course by spooning through rice.
