Dinakdakan
Ingredients
Scale
- 800g pork ears and cheeks
- 300g pork liver
- water for boiling
- 3–4 bay leaf
- 1 tsp peppercorns
- 1–2 tbsp salt
- 4 clove garlic, peeled
sauce
- 1/3 cup mayonnaise
- juice of 6 calamansi
- 2 tsp liquid seasoning
- 1 onion, sliced
- finger chili, siling labuyo (optional)
Instructions
- Wash and clean the pork ears and pork liver. Put in pot and fill with water.
- Add the bay leaf, salt, garlic, and peppercorns.
- Bring to a boil. Remove the scum/foam on the surface of the water.
- Simmer for about 20 minutes then remove the pork liver.
- Simmer for additional 20 minutes or until tender. Remove pork ears and cheeks from the pot.
- Grill on charcoal or grill pan until crispy.
- Cut on your desired size and put into a large bowl.
- Prepare the sauce: Combine the mayo, liquid seasoning, onions, calamansi juice, and chili, if using, in a small bowl. Mix well.
- Pour it into the grilled pork and liver and mix well.
- Serve immediately and enjoy!
Find it online: https://www.thepeachkitchen.com/2021/09/dinakdakan/