June 3, 2010
1/2 kilo pig ears, or pig snoout, or pig skin (variety meats)
1/2 kilo pork
2 onions, chopped
1/4 cup calamansi juice
pig brain, boiled then mashed
1. Boil the pork cubes in water with salt until tender. Remove from water when cooked; set aside.
2. Meanwhile, grill the variety meats until tender but not crispy.
3. Slice the variety meats into 1/2″-wide and 1″-long pieces.
4. Place pork cubes and grilled variety meats in bowl. Add the garlic, minced onion, lemon juice and mayonnaise (or mashed brain, if you have the dish to be traditional). Mix well and serve immediately. (Note: For a spicer dinakdakan, add chopped bird’s eye chili.)