Dinakdakan Recipe
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
24.5g
Energy (kJ)
5299kJ
Energy (kcal)
1267kcal
Carbohydrate incl. fibre (g)
13.4g
Carbohydrate excl. fibre (g)
11.9g
Sugar (g)
3.1g
Fibre (g)
1.5g
Fat (g)
123.5g
Saturated fat (g)
45.0g
Unsaturated fat (g)
70.6g
Monounsaturated fat (g)
57.5g
Polyunsaturated fat (g)
13.2g
Trans fat (g)
0.0g
Cholesterol (mg)
167mg
Sodium (mg)
1494mg
Salt (g)
3.73g
Vitamin A (IU)
28IU
Vitamin C (mg)
10.7mg
Calcium (mg)
66mg
Iron (mg)
1.83mg
Potassium (mg)
676mg
Total
49.1g
10599kJ
2534kcal
26.8g
23.8g
6.3g
2.9g
247.0g
90.0g
141.3g
114.9g
26.4g
0.0g
335mg
2988mg
7.47g
56IU
21.5mg
131mg
3.67mg
1351mg
- 1⁄2 kg. pork belly (traditionally, Ilocanos use pig’s mask, nape, liver and intestines for this recipe. You may also use lean parts of pork)
- water to cover
- 1 head garlic, crushed
- black peppercorns, crushed
- 2 tbsp fish sauce
- 1 pc. onion, chopped
- 4 cloves garlic, chopped
- 1 (2 - inch) pc. ginger, chopped
- 2-3 tbsp Knorr Liquid Seaosning
- mayonnaise, as needed (pork’s brain is traditionally used to mix with the meat)
- Red or green chilies, chopped