DDD Cooks: Dinakdakan

My family had been hinting—not so subtly—for two weeks straight: “Daddy, kailan tayo mag-Dinakdakan?” As the designated griller in the house (a badge I wear proudly), I had to remind them that I only get weekends off. So naturally, Dinakdakan Saturday was locked in.

What Is Dinakdakan?

Dinakdakan, sometimes called warek-warek, is a bold and flavorful Ilocano dish that really brings the grill to life. It’s one of those iconic Filipino eats that makes the most out of every part of the pig’s head—face, ears, and liver. First, the meat gets boiled until tender, then grilled for that smoky flavor, and finally chopped into small, savory pieces.

If you love dishes like sisig but want something a little creamier and chunkier, Dinakdakan is your jam—especially when it’s made the traditional way, with pig’s brain (utak ng baboy) as the sauce base.

Weekend Market Run

Early Saturday morning, we hit up the wet market. Luckily, we scored some fresh pig’s brain—which is getting harder to find these days. Then it was time to prep.

Mommy Peach of The Peach Kitchen took charge of boiling the maskara and liver in a flavorful broth of onions, bay leaf, salt, and peppercorns. Once it was nice and tender, I fired up the grill to do what I do best—get that beautiful smoky char on the meat.

Once grilled, I chopped everything into bite-sized pieces and mixed it all in a creamy, zesty sauce made from mashed pig’s brain, calamansi juice, liquid seasoning, onions, and chilies.

Dinakdakan with Utak ng Baboy – Recipe

Ingredients:

• 800g pork ears and cheeks
• 250g pork liver
• Water for boiling
• 3 bay leaves
• 1 tsp peppercorns
• 1 tbsp salt

For the Sauce:

• 2 pig’s brain, boiled
• Juice of 6 calamansi
• 2 tbsp liquid seasoning
• 1 white onion, chopped
• 1 shallot, chopped
• Finger chili, sliced
• Siling labuyo (optional for extra heat)

Procedure:

1. Wash and clean the pork ears and liver thoroughly.
2. Place them in a pot with water, bay leaf, salt, and peppercorns.
3. Bring to a boil and skim off any scum that floats to the top.
4. After about 20 minutes, remove the pork liver. Continue simmering the ears and cheeks for another 25 minutes or until tender.
5. Grill all the boiled pork parts over charcoal or on a grill pan until you get that crispy, smoky exterior.
6. Chop the grilled pork into your desired size and place in a mixing bowl.
7. For the sauce, mash the pig’s brain until creamy. Add in the calamansi juice, liquid seasoning, onions, and chilies. Mix well.
8. Pour the sauce over the chopped pork and toss everything together.
9. Serve immediately—best enjoyed with ice-cold drinks and good company!

Dinakdakan isn’t just food — it’s a full-on weekend ritual. The process, the smell of the grill, the shared laughter while eating — all of it makes this dish extra special. If you’ve never tried making it at home (especially with utak ng baboy), I highly recommend it. Just be prepared for your family to start requesting it every weekend.