Dinakdakan at Inihaw na Talong

Dinakdakan at Inihaw na Talong

Dinakdakan is a grilled pig's head parts and some liver and blended with fresh pig's brain for creaminess and savory umami flavor. Alternatively we are using mayonnaise instead of pig brain.

Our recipe is simple and straight forward.

There is no hard rule on ingredient quantity it all depends on who is cooking and one’s preference.

Inihaw na Talong

Grill 3 pcs. eggplants, skinned
Slice or chop eggplants
Mixed in sliced onions, chopped tomatoes, some chilies
Add in bagoong na Isda


Pre-boil the meat ingredients 1 kilo pork maskara, 1/2 kilo pork belly and 1/4 kilo pork liver.
Add in tanglad, ginger, onions, kinchay and celery Add bay leaves, peppercorns salt.
Boil liver for 10 to 15 minutes.
Boil the mascara and pork belly for 40 to 45 minutes.
Grill the boiled mascara, pork belly and liver.
Slice the pork mascara, pork belly and pork liver and place in a big mixing bowl.
Add in r finely chopped/diced ginger, coarsely ground peppercorns and salt to taste.
Add in the kalamansi juice and vinegar

Toss - 1st toss to allow the seasonings and liquid ingredients to seep into the meats Taste and add more required ingredients.

Add in the sliced onions and some chilies

Toss - 2nd to evenly mix-in the chopped onions and chilies.

Taste and add more required ingredients.
Add mayonnaise, optional.

Toss - 3rd and final toss, evenly coat the meats with the mayonnaise.

Serve immediately. Or serve in a sizzling plate.


Chopped onions
Chopped chilies
Chopped spring onions
Sliced kalamansi Diluted mayonnaise with coarsely ground peppercorns for sizzling plate preparation


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