Dinakdakan: Ilocano Chopped Pork with Calamansi and Chiles
Dan
Ilocano pulutan | Chopped pork | Calamansi dressing
Dinakdakan is bold, tangy, rich, and crunchy-edged, with chopped pork tossed in a creamy citrus dressing and plenty of onion.
Why make it: This home version uses pork belly and shoulder instead of specialty head parts, while keeping the grilled flavor, calamansi brightness, and chile heat.
Fresh From the Kitchen
About This Recipe
Dinakdakan is an Ilocano chopped pork dish often made with boiled and grilled pork parts, onion, chiles, calamansi, and a creamy dressing traditionally enriched with brain or a substitute.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For the pork
Using belly plus shoulder gives a good mix of fat, meat, and crispable edges without needing specialty cuts.
For the dressing
Chicken liver adds savory depth; mayonnaise is a practical substitute if that is how your table likes it.
Dinakdakan Recipe
This home version uses pork belly and shoulder instead of specialty head parts, while keeping the grilled flavor, calamansi brightness, and chile heat.
Shopping List
- pork belly
- pork shoulder
- chicken liver or mayonnaise
- calamansi or lemon juice
- red onion
- ginger
- Thai chiles
- soy sauce
- bay leaf
- black pepper
Ingredients
Pork
- 1 pound pork belly
- 1 pound pork shoulder
- 8 cups water
- 1 thumb ginger, sliced
- 2 bay leaves
- 1 teaspoon salt
Dressing
- 1/4 cup mashed cooked chicken liver or 3 tablespoons mayonnaise
- 1/4 cup calamansi juice or lemon juice
- 1 tablespoon soy sauce
- 1/2 teaspoon black pepper
Finish
- 1 small red onion, finely chopped
- 2 Thai chiles, sliced
- 1 green onion, sliced
- Extra calamansi wedges
Instructions
- Simmer pork with water, ginger, bay leaves, and salt until tender.
- Drain and dry the pork well.
- Grill, broil, or pan-sear the pork until browned and crisp at the edges.
- Chop the pork into small, uneven pieces for texture.
- Whisk chicken liver or mayonnaise with calamansi juice, soy sauce, and pepper.
- Toss pork with dressing, onion, chiles, and green onion.
- Taste and adjust with more citrus, soy sauce, or chiles before serving.
Nutrition Estimate
Approximate values per serving based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Dinakdakan
- Dry before grilling: The pork browns faster when the surface is not wet.
- Chop by hand: A little texture makes dinakdakan more satisfying.
- Keep it bright: Calamansi should cut through the richness.
- Serve soon: The onion and crisp pork are best right after tossing.
How To Serve And Store
Serve as pulutan or with garlic rice and sliced tomatoes. Refrigerate leftovers for up to 3 days and refresh with citrus after reheating.
Common Questions
Is dinakdakan the same as sisig?
They are related chopped pork dishes, but dinakdakan has its own Ilocano profile and dressing style.
Can I skip liver?
Yes. Use mayonnaise or a spoonful of thick coconut cream for richness.
Can I make it mild?
Use fewer chiles and serve extra on the side.
Can I use leftover grilled pork?
Yes. Chop it and toss with the dressing and fresh onions.
Do you like dinakdakan creamy, extra sour, or heavy on the chiles? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino home-cooking source research from Panlasang Pinoy, Kawaling Pinoy, and Filipino-American cooking sources in the site roadmap.
