Dinakdakan is a classic Filipino dish most often prepared during various home celebrations. This recipe taught me by my Dad, who loves various variations of grilled meats. A large amount of meat with slightly greasy bacon and spicy chili serves as a great “pulutan” (a small amount of food eaten with alcohol drinks) with beers, but also can be a great option with warm rice for lunch or dinner. A dish with great taste and aroma will definitely become an attraction of your party 🙂


500 g raw bacon
200 g pork loin
500 g pork liver
130 g pork pasztet or liver spread
2 tbsp mayonnaise
1-2 tbsp vinegar
1 medium sized red onion, thinly sliced
2 garlic cloves, thinly sliced
1 little piece of ginger, peeled and thinly sliced
1-2 red chili, chopped
salt and pepper
onion grass, thinly sliced


Put the the bacon, pork, liver covered with water in a pot over a medium heat. Bring to a boil and remove scums. Reduce heat into low. Cover and simmer for about 45 minutes to 1 hour or until meat is tender. Remove meat and drain well. Grill meat for 10 minutes each sides or until became crispy. Allow to cool. Sliced all meat and set aside. In a big deep pan, heat the oil over medium heat. Saute ginger, garlic and onion. Add sliced meat and stir. Add liver spread, mayonnaise, chili, vinegar and mix. Season with salt and pepper. Garnish with red onion, spring onion and chili (if you want it to be spicy). Serve with rice or cold beers 🙂


bacon, chili, garlic, ginger, liver spread, liver, mayonnaise, onion grass, onion, pork

Leave a Reply

Your email address will not be published. Required fields are marked *

Solve : *
23 − 17 =