Dinakdakan with Utak ng Baboy
- 800g pork ears and cheeks
- 250g pork liver
- water for boiling
- 3 bay leaf
- 1 tsp peppercorns
- 1 tbsp salt
sauce
- 2 pig’s brain, boiled
- juice of 6 calamansi
- 2 tbsp liquid seasoning
- 1 white onion, chopped
- 1 shallot, chopped
- finger chili, sliced
- siling labuyo (optional)
- Wash and clean the pork ears and pork liver. Put in pot and fill with water.
- Add the bay leaf, salt, 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 25 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: Mash the pig’s brain until creamy. Add 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!