Dinaldalem, Pork Liver in Vinegar and Soy Sauce

Dinaldalem
Dinaldalem is sometimes referred to as Igado. Dinaldalem comes from dalem the Ilocano word for liver. The dish is made up of thin slices of pork meat and liver stewed in vinegar and soy sauce. The addition of other pork innards is very common that would make the dish more of igado but still they are regarded as dinaldalem.

Dinaldalem Recipe

To extend the dish shelf life dinaldalem is cooked dry and with out the addition of vegetable ingredients. That was of course the time when refrigerator is not as common especially in rural places. I like my dinaldalem with oily sauce which goes well with rice. I also added some chick peas and green peas this will also add some flavour and of course make the this more appealing.

Dinaldalem, Pork Liver in Vinegar and Soy Sauce

Here is the recipe of my Dinaldalem.

Ingredients:

1/2 kilo liver, slice thinly, rinsed
1/2 kilo pork loin, slice thinly
1 small size onion, chopped
1/2 head garlic, chopped
1 small can chick peas
1 small can green peas
1 tbsp. sugar
1/2 c. vinegar
1/4 c. soy sauce
2 tsp. peppercorns
2-3 pcs. bay leaf
salt to taste
cooking oil

Cooking procedure:


Dinaldalem, Pork Liver in Vinegar and Soy Sauce - Cooking Procedure

I a big bowl place the liver and mix in the vinegar and let marinate for at least 5 to 10 minutes. In a sauce pan, sauté garlic and onions until fragrant. Add in pork and stir cook for 2 to 3 minutes or until color changes to golden brown. Add in soy sauce, bay leaf, peppercorn and sugar stir cook until for 1 to 2 minutes. Add in the liver including the vinegar marinade, lower heat and cook uncovered for 5 to 10 minutes stirring occasionally or until sauce thickens and almost dry. Season with salt. Add the chick peas and green peas, cook for another minute. Serve with a lot of rice.

See other related Ilocano recipe:

Pinapaitan Baka
Papaitan Soured with Kamias
Pinapaitan Kambing
Sinanglao
Adobong Ilocano, Chicken Adobo
Chicken with Ampalaya Tendrils and Sotanghon
Dinakdakan
Igado
Lauya nga Luppo ti Baboy
Vigan Longganisa
Vigan Bagnet
Vigan Miki

7 comments:

ziggy said...

i miss this recipe! are you originally from ilocos? if i could, i would cook this everyday if i was immune arthritis. hehe

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ut-man said...

Yes I am.One of my favorite...

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Anonymous said...

Add liver spread but remove the ginger.

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Anonymous said...

this is the same is what we call in our province 'igado' - u can also add red bell pepper sliced into strips for color. :)

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ut-man said...

Thanks for sharing...

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AudiTour said...

From: AudiTour

im a genuine ilocano from Sto. Domingo Ilocos Sur.

you may add 1/4 cup of achuete (rinsed-out seeds) to create yellowish pigmentation on the sauce and for added aroma/flavor. It could also eliminate any foul odor (natural "lansa") in the meat.

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ut-man said...

@AudiTour,
Thanks for sharing, i will try your recomendation soon.

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