Crispy Dinakdakan is a crunchy and crispy version of ilocano pulutan dish. It has the same good taste of dinakdakan, except that this has a more interesting texture. If you are a fan of chicharon and everything crispy, you will love this dish.
Ingredients
3/4lbpork belly
3/4lbpig ears
6ouncespork liversliced
2piecesonionssliced
½cupspring onionschopped
6piecesChili (Labuyo)chopped
2teaspoonswhole peppercorn
6piecesdried bay leaves
4clovesgarliccrushed
Salt to taste
3cupscooking oil
6cupswater
Dressing ingredients:
¾cup Mayonnaise
¼cupSoy sauce
5piecesCalamansi
½teaspoonsalt
¼teaspoonground black pepper
Instructions
Tenderize the pork belly and pig ears. Do this by boiling water in a cooking pot. Add whole peppercorn, dried bay leaves, and garlic. Pig ears and pork belly into the pot. Cover and boil between low to medium heat for 45 to 60 minutes. Drain the liquid, set aside.
Prepare the liver by rubbing with salt. Heat 2 tablespoons oil in a pan. Cook the liver by pan-frying until brown. Set aside.
Heat 3 cups cooking oil in a deep fryer or deep cooking pot. Rub salt all over the boiled pig ears and belly.
Deep-fry the ears for 10 minutes. Remove from the fryer and let it rest for 5 minutes. Fry again for another 10 minutes. Set aside.
Deep-fry pork belly for 8 minutes. Remove from the fryer and let it rest for 5 minutes. Deep-fry again for 5 minutes or until crispy. Set aside.
Prepare the dressing by combining all dressing ingredients in a bowl. Stir until smooth.
Chop the ears and belly into bite-size pieces. Place in a large bowl and then add the fried liver. Toss. Add onion, green onion, and chili pepper. Mix until well blended.
Pour half of the dressing into the bowl. Toss.
Transfer to a serving plate. Serve. Share and enjoy!
