Can I make Dinakdakan without pork belly?

Yes. While pork belly is traditional, you can use pork shoulder or even grilled chicken for a lighter version. Adjust cooking time accordingly.

What can I use instead of pig’s brain in the dressing?

Many modern versions, including this one, substitute mayonnaise for pig’s brain. You can also use all-purpose cream or a mix of mayo and yogurt.

How spicy should Dinakdakan be?

It depends on your preference. Traditionally, it’s served with a noticeable heat from chilies, but you can reduce or omit the bird’s eye chili for a milder dish.

Can I prepare this dish ahead of time?

You can grill the pork in advance and store it in the fridge. Toss with the dressing and garnishes just before serving for best flavor and texture.

What’s the best way to serve Dinakdakan?

It’s best enjoyed as pulutan with drinks or as a main dish with steamed or garlic rice, served with extra calamansi on the side.

05 September 2025

Smoky Ilocano Dinakdakan (Grilled Pork Salad) by Chef RV

Name: Smoky Ilocano Dinakdakan (Grilled Pork Salad) by Chef RV
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 1000 g Pork belly; 1 head Garlic (Lightly crushed); 1 tsp Whole black peppercorns; 120 ml Vinegar; 1 tsp Salt; Water (Enough to cover pork); 180 ml Mayonnaise (Traditionally pig’s brain is used); 1 tbsp Soy sauce (Oyster sauce can be substituted); 1 tbsp Calamansi juice (Lemon juice if unavailable); 1 tsp Sugar; 0.5 tsp Black pepper; 2 pcs Green chilies (Pangsigang, sliced); 2 pcs Siling labuyo (Chopped; optional for heat); 1 thumb Ginger (Thinly sliced); 2 pcs Shallots (Thinly sliced); Calamansi halves (Extra, for serving)

Chef RV Manabat adapted by JojoM

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. 🌿🔥

Prep Time

15 mins

Cook Time

50 mins

Total Time

70 mins

Servings

Tools Used

Mixing Bowl Sharp Knife

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Comments & Reviews

Anna R.
8/1/2025
So creamy and smoky! I served it with garlic fried rice—delicious combo.
Jun P.
7/22/2025
I made this for a family inuman—perfect pulutan! I added more chilies for extra kick.
Maria S.
6/15/2025
This brought me right back to Ilocos! Loved it with an extra squeeze of calamansi.

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Nutrition Facts

Serving Size: 1 serving (approx. 200g)

Calories 520

% Daily Value*

Total Fat 42g54%

Saturated Fat 17g85%

Trans Fat 0g

Cholesterol 95mg32%

Sodium 620mg27%

Total Carbohydrates 6g2%

Dietary Fiber 1g4%

Sugars 2g

Protein 28g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.