Smoky Ilocano Dinakdakan (Grilled Pork Salad) by Chef RV
Chef RV Manabat adapted by JojoM
Experience the bold Ilocano flavors of Dinakdakan—tender grilled pork belly tossed in a creamy calamansi-mayo dressing with chilies, ginger, and shallots. Perfect with rice or as pulutan.
Smoky Ilocano Dinakdakan – A Flavorful Grilled Pork Salad 🇵🇭🔥
If there’s one dish that captures the bold, smoky, and creamy flavors of Ilocano cuisine, it’s Dinakdakan. This grilled pork salad is traditionally made with pig’s face and brain, but Chef RV’s version makes it more home-friendly with pork belly and a creamy calamansi-mayo dressing. The result? A dish that’s equal parts smoky, tangy, spicy, and creamy—perfect with steamed rice 🍚 or as a pulutan (beer match) with friends. 🍺
What Makes Dinakdakan Special?
Unlike other Filipino pork dishes, Dinakdakan stands out because of its contrast of textures and flavors:
- Grilled pork belly brings that smoky, charred flavor 😋
- Calamansi-mayo dressing adds creaminess with a citrus tang 🍋
- Fresh ginger, chilies, and shallots provide a spicy kick and sharp freshness 🌶🧅
In true Ilocano fashion, it’s a dish that’s both rustic and vibrant, deeply rooted in tradition but adaptable to modern kitchens.
Chef RV’s Modern Twist 👨🍳
Traditionally, pig’s brain is used as the base of the dressing, giving it a creamy richness. Chef RV swaps this with mayonnaise, which makes the recipe more accessible while keeping the signature creaminess intact. A touch of soy (or oyster) sauce balances the flavors, while calamansi juice keeps everything bright and zesty.
Serving Suggestions 🍽️
Dinakdakan is incredibly versatile. You can enjoy it in different ways:
- Serve as a main dish with garlic fried rice or plain steamed rice
- Plate it up as a pulutan during gatherings with ice-cold beer
- Add extra chilies for those who love a fiery kick 🔥
- Top with fresh calamansi halves so everyone can squeeze in that extra burst of citrus
Pro Tips for the Best Dinakdakan 💡
- Air-dry the pork before grilling to minimize splatters and get a crisp char.
- Slice the pork thinly—this helps it soak up all the creamy dressing.
- Adjust the spice level depending on your preference. More siling labuyo = more fire!
Why You’ll Love This Dish ❤️
This Smoky Ilocano Dinakdakan by Chef RV is:
✅ Bold and flavorful with smoky, creamy, and tangy notes
✅ Easy to make at home without sacrificing authenticity
✅ Perfect for sharing at family meals or barkada nights
✅ A true taste of the Ilocano spirit of food and festivity
Indulge in the essence of Northern Philippines cuisine with this recipe. Whether you’re craving a comforting rice meal or looking for the ultimate pulutan, Dinakdakan delivers a smoky, creamy, and unforgettable bite every time. 🌿🔥
Smoky Ilocano Dinakdakan (Grilled Pork Salad) by Chef RV
Chef RV Manabat adapted by JojoMExperience the bold Ilocano flavors of Dinakdakan—tender grilled pork belly tossed in a creamy calamansi-mayo dressing with chilies, ginger, and shallots. Perfect with rice or as pulutan.
Chef's Tips
Air-dry pork before grilling to avoid splatters and achieve better char.
Slice pork thinly for authentic texture.
Adjust chili heat to your preference.
Tools Used
Mixing Bowl
Sharp Knife
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Ingredients
Pork Base
Dressing
Mix-ins & Garnish
Instructions
Boil the Pork
- 1
Combine pork belly, garlic, peppercorns, vinegar, salt, and water in a casserole.
- 2
Bring to a boil without stirring to cook off raw vinegar smell.
- 3
Lower heat, cover, and simmer 30–40 minutes until pork is tender but firm.
Air-Dry the Pork
- 1
Remove pork and discard braising liquid.
- 2
Let air-dry for 10 minutes to reduce splattering when grilling.
Grill the Pork
- 1
Grill pork over medium-high heat until golden brown with slight charring.
- 2
Pat off excess oil, rest, then slice thinly into bite-sized strips.
Make the Dressing
- 1
In a bowl, combine mayonnaise, soy or oyster sauce, calamansi juice, sugar, and black pepper.
- 2
Adjust mayo for desired creaminess.
Toss Everything
- 1
Add grilled pork slices to the dressing.
- 2
Toss with ginger, shallots, and green chilies.
- 3
Garnish with bird’s eye chili and serve with fresh calamansi.
Comments & Reviews
Maria S.
6/15/2025
This brought me right back to Ilocos! Loved it with an extra squeeze of calamansi.
Jun P.
7/22/2025
I made this for a family inuman—perfect pulutan! I added more chilies for extra kick.
Anna R.
8/1/2025
So creamy and smoky! I served it with garlic fried rice—delicious combo.
Nutrition Facts
Serving Size: 1 serving (approx. 200g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
