Today we will be making Pork Dinakdakan using pork belly. This is a deviation from the authentic recipe in which pork mask, liver, and innards are commonly utilized. This dish has the same delicious taste and it should be easier to prepare.
I have been enjoying pork dinakdakan since my college days. It is a perfect pulutan and can also be eaten as a main dish along with rice. I like its taste and texture. It resembles pork sisig, except that this dish has bigger chunks of meat.
There are many ways to make dinakdakan. Ingredients may vary. There might be a version on different localities. Availability of ingredients is also another factor. This dinakdakan recipe is a good example of a derived version that aims to cater to people who prefer to enjoy the dish using a other cuts of meat.
How to Cook Pork Dinakdakan
Let me tell you that this dish is simple and quick make. First time cooks should be able to make it easily. The important thing to remember is to prepare all the ingredients before starting to cook. This means slicing the meat and chopping all the vegetables beforehand. This will save time.
The first thing to do is to boil the pork belly until tender. Gently drop the belly slices into a pot with water and boil for 30 to 35 minutes.
Next is to season the boiled pork with salt and pepper. Let the meat absorb the flavor by letting it rest for at least 10 minutes.
- 2 lbs. liempo pork belly
- ½ cup Lady’s Choice Mayonnaise
- 3 tablespoons Knorr Liquid Seasoning
- 2 to 3 pieces lime or 5 to 6 pieces calamansi
- 2 pieces red onion sliced into thin pieces
- 10 pieces Thai chili peppers chopped
- 3 pieces long green pepper sliced
- 1 teaspoon onion powder optional
- Salt and ground black pepper to taste
- 1 ½ quarts water