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00:00.0
My first experience of this dish was in Baguio, oh diba, very recently lang, and
00:11.5
tanagang super bongga, because almost all of the
00:15.5
karenderyas, meron silang tinda nito, and makikita mo,
00:19.3
iba't iba yung itsura, merong boiled, merong grilled, merong mas maraming sauce, merong mas medyo tuyo.
00:27.1
So this dish is called Dinakdakan.
00:31.2
It is an Ilocano favorite, an Ilocano dish that according to my dearest aunt Letlet Cruz who is Ilocano.
00:39.9
The traditional recipe of this is that it uses the pig's trotters and the sauce uses the brain.
00:49.4
But for now, we are gonna make it a bit, I'm not really fond of pig's trotters because it's too fatty for me.
00:58.0
But again, the choice is yours.
00:59.9
Whether you like pig's trotters or like me, I want pork belly, this recipe will definitely work for you.
01:20.4
The first step, we need to tenderize our meat.
01:26.6
So I have here pork belly, I will just put it here in my casserole.
01:32.1
This is just 1 kilo.
01:35.4
Into your casserole.
01:36.6
Wait, I will just sandwich my garlic, I have here garlic that has a bit of skin.
01:56.1
The rest of the garlic.
02:02.1
Splash of vinegar.
02:10.6
So I will just let it boil for around 30 minutes or until my pork belly is tender.
02:17.6
30 to 40 minutes, the maximum is 40 and then we will let it cool for a bit.
02:23.1
We're going to grill it and we are gonna make it as Dinakdakan.
02:36.1
So this has been boiling for almost 40 minutes.
02:44.6
So this one, I am already removing it.
02:47.1
And you see, it's very tender but it's not breaking.
02:52.1
So the next step, you just air-dry it for around 10 minutes.
02:57.1
So when you grill it, it won't get soggy.
03:01.1
This braising liquid, let's just discard it.
03:07.1
While we are air-drying.
03:10.1
While you are air-drying your boiled pork belly, let's prepare the dressing.
03:17.1
I'm just going to put into my bowl, good mayonnaise.
03:21.1
So there it is, right?
03:22.6
We are really using the authentic one, the brain.
03:26.1
But because we are just imitating.
03:31.1
It's not really authentic but this is also delicious.
03:35.1
Splash of soy sauce.
03:38.1
Splash of oyster sauce.
03:44.1
It seems like my mayonnaise is still lacking.
03:48.1
A little bit more.
03:51.1
Splash of calamansi.
04:11.6
Now, I can already grill this.
04:16.1
Put the garlic on the grill so that it would be cooked.
04:36.1
So when you grill on this non-stick grill or griddle.
04:42.1
So that it wouldn't be obvious on how you cook it.
04:45.1
What you can do, right?
04:47.1
First, it's on straight like that, it's on upright.
04:49.1
You may side it a bit, so there.
04:54.6
So that the grill marks would be spread.
04:57.1
It's not really straight because if it's really straight, it would be obvious on how you grill it.
05:15.1
If you're afraid on that grill, you may put banana leaves.
05:30.1
You just want here the color and the texture.
05:34.1
And of course, the smoky flavor.
05:38.1
Because your Liempo is already cooked.
05:42.1
I'm going to put paper towel just to get the excess fats.
05:52.1
And this looks good to me.
05:54.1
Okay, cool it down a bit and then we're gonna set it up.
06:10.1
So there, you're just gonna slice it into-
06:13.1
Don't include the seeds.
06:31.1
I slice it a bit big so that it wouldn't look like appetizer.
06:37.1
But traditionally, it would really be sliced thinner.
06:42.1
And then, we're just going to toss it here.
06:52.1
And then, I have here sliced ginger.
07:16.1
Okay, and to plate it.
07:18.1
I have here chili for Sigang.
07:25.1
And some fresh calamansi.
07:30.1
This is perfect if you know that it's for wrapping.
07:33.1
But to be honest, me personally, I love this as Ulam on rice.
07:42.1
And you may also sizzle this.
07:45.1
But one thing that would happen if you sizzle this is that the mayonnaise would separate.
08:03.1
More chili on top.
08:11.1
Calamansi on the side.
08:14.1
What else is missing?
08:17.1
Okay, so there you have it.
08:21.1
Not so authentic but definitely delish.
08:28.1
Now, let's try this.
08:33.1
You may put calamansi but for me, it's just fine.
08:45.1
You know, it's like the modern Sisig that has mayonnaise.
08:52.1
The taste is like that but with the addition of grilling the Liempo
08:58.1
because mostly, the modern Sisig, right?
09:01.1
Deep fried then sizzling.
09:04.1
They don't grill it anymore.
09:06.1
This one, the grilling on the Liempo really has the best effect on the flavors.
09:14.1
And I'm sure that it would be more fancy if you grill it on the Uling.
09:19.1
So what are you waiting for?
09:21.1
Make this Dinakdakan already because this will surely bring you.
09:27.1
Not only to Baguio but to different places in the north that I haven't been to yet.
09:35.1
I'm going to see you all soon, take care.
09:44.1
Thank you for watching!
