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
- 1 Let’s begin by combining the pork belly with garlic and black peppercorns in a pot filled with water enough to cover the meat. Now, bring this to a boil over high heat then to a simmer over low heat until the pork is tender. Take the meat out and allow it to drain in a strainer.
- 2 Flavour the pork with fish sauce before frying or grilling (baking is another option) until they are crisp. Then, slice the pork into bite-sized strips.
- 3 Next, grab a pan and make it nice and hot over medium heat. Pour some oil and throw in the onion, garlic and ginger. Add the pork strips and chilis, and season them well them with Knorr Liquid Seasoning. For the final touch, mix the pork with mayonnaise.
- 4 You will surely be amazed at how delicious this Dinakdakan Recipe is. In fact, this might become your family’s favourite.