dinakdakan

Deep fried pork belly, pig ears, and liver with onion and chili with rich and creamy dressing.

Crispy Dinakdakan

pork

lb pig ears

pork liver (sliced)

onions (sliced)

onions

Thai chili pepper (chopped)

whole peppercorn

bay leaves

garlic (crushed)

Salt

cooking oil

water

Lady's Choice Mayonnaise

Soy sauce

Calamansi

salt

black pepper

Tenderize the pork belly and pig ears. Do this by boiling water in a cooking pot. Add whole peppercorn, dried bay leaves, and garlic. Pig ears and pork belly into the pot. Cover and boil between low to medium heat for 45 to 60 minutes. Drain the liquid, set aside.

Prepare the liver by rubbing with salt. Heat 2 tablespoons oil in a pan. Cook the liver by pan-frying until brown. Set aside.

Heat 3 cups cooking oil in a deep fryer or deep cooking pot. Rub salt all over the boiled pig ears and belly.

Deep-fry the ears  for 10 minutes. Remove from the fryer and let it rest for 5 minutes. Fry again for another 10 minutes. Set aside.

Deep-fry pork belly for 8 minutes. Remove from the fryer and let it rest for 5 minutes. Deep-fry again for 5 minutes or until crispy. Set aside.

Prepare the dressing by combining all dressing ingredients in a bowl. Stir until smooth.

Chop the ears and belly into bite-size pieces. Place in a large bowl and then add the fried liver. Toss. Add onion, green onion, and chili pepper. Mix until well blended.

Pour half of the dressing into the bowl. Toss.

Transfer to a serving plate. Serve. Share and enjoy!

Chopped crispy pork hock tossed in onion and pepper with a creamy tangy glaze

Crispy Pata Dinakdakan

pork liver

lbs. pork hock (pata)

Knorr Liquid Seasoning

white vinegar

Tenderize the pork hock by combining all the pork hock boiling ingredients in a cooking pot. Cover and boil between low to medium heat setting for 80 minutes. Drain the liquid and let the pork cool down to room temperature. Debone the pork hock using a sharp knife. Set aside (note: You may discard the bones.).

Rub 2 teaspoons of salt all over the skin of the pork.

Prepare the dressing by combining all the dressing ingredients in a bowl. Stir until smooth.

Rub 1 teaspoon salt all over the liver. Heat the cooking oil in a pan. Fry both sides of the liver until it browns. Remove from the pan and slice into serving pieces. Set aside.

Heat oil in a deep cooking pot. Fry the pata until golden brown and crispy. Remove from the pot and let it cool down.

Chop the crispy pata into bite-size pieces. Put it in a large mixing bowl, add the fried liver, and add the dressing, onion, green onion, and chili peppers. Toss until well blended.

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Crispy Dinakdakan

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