Easy Dinakdakan

3/4 kilo hog head(cheek, nose and ear), cut into 2-3 pieces
1 thumb-sized ginger, chopped
4 medium-sized onions, chopped
4 pieces red chili(siling labuyo), chopped
1/4 cup vinegar
1 tablespoon peppercorn
3 pieces bay leaves(laurel)
1/2 cup mayonnaise
salt and ground pepper to taste

Part 1
1. In a big cooking pot, place water and bring to a boil.
2. Add pork belly then add peppercorn, bay leaves and salt. Simmer for 30 minutes or until tender. Drain and let it cool for a few minutes.

Part 2
1. Cut the hog head into grilling size and grill until color turns to brown and crispy.
2. Remove from heat then cut into small slices.

Part 3
1. In a big bowl, put the sliced pork belly with ginger, onions, red chili, ground pepper, vinegar and mayonnaise. Mix well and adjust seasoning with salt according to taste.
2. Serve and enjoy!


Filipino Style Recipe: “Dinuguan” has been a signature Filipino dish since time immemorial. Different regions and localities vaunt their own version of this recipe which foreigners term as “chocolated pork”. In view, no matter what variation nor modification is applied in terms of ingredients or part of meat utilized, they all boil down to: stewed pork with hog blood. Making waves currently is the presentation that contains “chicharon” (pork crackling) on top…aptly calling it “Crispy Dinuguan”.

Veering away, this recipe’s technological cooking procedure will NOT make use of “chicharon” but desired crunchiness is attained.

1 kilo pork mask, eardrums included, fully cleaned, sliced into 4 pieces

1 liter tap water
10 grams salt
3 grams cracked black pepper
10 ml. ginger juice
(This blend removes “lansa” (fishy-ness) of meat
and letting it absorb little flavor
otherwise not attained by boiling in just plain water)

30 ml. EVOO (Extra Virgin Olive Oil)
6 cloves crushed fresh garlic
3 small “siling pansigang” (banana peppers or chili fingers),
de-seeded and sliced into smaller pieces.

1 kilo hog’s blood. Strain to get away from further coagulation
or lumping. Set aside.
100 ml. of leftover boiling broth mix
25 ml. cane vinegar
15 ml. soy sauce

80 ml. fresh milk or evaporated milk
10 ml. “patis” (fish sauce)
10 ml. ginger juice
4 pieces dried bay leaves
2 grams ground black pepper
3 grams MSG(optional)

Part 1
1. In a suitable casserole, blend all ingredients of boiling broth mix.
2. Add pork mask slices and boil to desired tenderness.
3. Remove boiled mask, cut into smaller pieces.
4. Set aside both pork mask pieces and the leftover boiling broth mix which will be utilized later.

Part 2
1. In frying pan, under medium setting, heat EVOO, fry garlic and sliced banana peppers for 1 minute.
2. Add pork mask pieces, tossing constantly and continue frying until they turn crispy (approx. 5-8 minutes)
3. Using slotted ladle retrieve fried mask and set aside. This meat is done.
4. In the same leftover frying/sautéing mix (oil), add in all ingredients of hog’s blood mix. Transfer to another casserole if need be.
5. CONSTANTLY STIRRING, (to avoid further blood coagulation) bring to a boil.
6. When boiling starts, add in ALL ingredients of the flavor enhancers. Continue boiling for 1 minute adding extra “patis” or black pepper or milk if so desired. DONE. This is now your “DINUGUAN” without the meat.
7. When serving, pour unto bowl, add in desired quantity of fried pork mask, mix a bit, garnish with “sili pansigang” then serve with a smile and be PROUD of your creation.