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Serves
US | Metric
Ingredients
To Boil the Pork
  • 1.5 kg Pork Belly Strips
  • 1 Bulb Garlic, peeled and crushed
  • 1 tbsp Whole Black Peppercorns
  • 2 Bay Leaves
  • 1 Star Anise
  • 2 tsps Salt
  • 1.5 litre Water
For the Main Mix
  • 1 Red Onion, finely diced
  • 3 Green Finger Chillies, finely diced
  • 3 Garlic Cloves, peeled and crushed
  • 2 tsps Ginger Paste
  • 1 tbsp Mayonaise
  • 1 tbsp Kicap Manis
  • 1 tsp Onion Granules
  • 1 tsp Maggi All Purpose Sauce
  • Handful of Coriander, roughly chopped
  • 2 Spring Onions, thinly sliced for garnish
  • 2 Limes, cut into wedges
  • 1 Red Chilli, thinly sliced for garnish
Filipino Dinakdakan Filipino Dinakdakan

Filipino Dinakdakan

A traditional Filipino snack made to have with a few beers but I love this so much I increased the portions to make it a main dish. Fragrant and spicy pork belly mixed with chilli and ginger; it really is a fab meal and something a little different to try!

Prep 2 hours
Total 3 hours
  1. Begin by combining all of the broth ingredients together in a large pot on a medium heat, once bubbling add in the pork belly pieces and cook on a gentle simmer for 45mins or until reasonably tender. Drain and discard the broth and the boiled aromats and set the pork on a wire rack to cool for 1 hour. (alternatively you can do this earlier on in the day or the night before!)
  2. 20mins before you want to start cooking, salt the fat of the pork - this will help draw out some of the moisture and ensure it crisps up nicely when cooked again.
  3. Set a griddle or skillet pan on a medium to high heat; when just about smoking pour 1 tbsp of oil in and carefully place a few pieces of the pork down into the pan, you may need to do this in batches into order to not over crowd the pan. Cook for approx 3mins on each side or until the skin is crispy and golden (the pork is already cooked, this is purely to add texture and colour to the meat) set aside on a plate and go with the next batch.
  4. Once all of the pork is cooked, slice into 1 cm chunks, and transfer to a large serving bowl.
  5. To the pork add in the diced red onion, green chillies, crushed garlic, coriander and half the spring onions. Toss to mix lightly.
  6. Add in the mayonnaise, maggi all purpose sauce, kicap manis, ginger paste and onion granules; with a large spoon mix everything together well to ensure all of the ingredients are combined.
  7. Garnish with the red chilli slices, the other half of the spring onion and the lime wedges. Served best with jasmine rice and crunchy steamed veggies!
Filipino Dinakdakan Filipino Dinakdakan

Filipino Dinakdakan

A traditional Filipino snack made to have with a few beers but I love this so much I increased the portions to make it a main dish. Fragrant and spicy pork belly mixed with chilli and ginger; it really is a fab meal and something a little different to try!

favorite
print
like
Prep 2 hours
Total 3 hours
Serves
US | Metric
Ingredients
To Boil the Pork
  • 1.5 kg Pork Belly Strips
  • 1 Bulb Garlic, peeled and crushed
  • 1 tbsp Whole Black Peppercorns
  • 2 Bay Leaves
  • 1 Star Anise
  • 2 tsps Salt
  • 1.5 litre Water
For the Main Mix
  • 1 Red Onion, finely diced
  • 3 Green Finger Chillies, finely diced
  • 3 Garlic Cloves, peeled and crushed
  • 2 tsps Ginger Paste
  • 1 tbsp Mayonaise
  • 1 tbsp Kicap Manis
  • 1 tsp Onion Granules
  • 1 tsp Maggi All Purpose Sauce
  • Handful of Coriander, roughly chopped
  • 2 Spring Onions, thinly sliced for garnish
  • 2 Limes, cut into wedges
  • 1 Red Chilli, thinly sliced for garnish

  1. Begin by combining all of the broth ingredients together in a large pot on a medium heat, once bubbling add in the pork belly pieces and cook on a gentle simmer for 45mins or until reasonably tender. Drain and discard the broth and the boiled aromats and set the pork on a wire rack to cool for 1 hour. (alternatively you can do this earlier on in the day or the night before!)
  2. 20mins before you want to start cooking, salt the fat of the pork - this will help draw out some of the moisture and ensure it crisps up nicely when cooked again.
  3. Set a griddle or skillet pan on a medium to high heat; when just about smoking pour 1 tbsp of oil in and carefully place a few pieces of the pork down into the pan, you may need to do this in batches into order to not over crowd the pan. Cook for approx 3mins on each side or until the skin is crispy and golden (the pork is already cooked, this is purely to add texture and colour to the meat) set aside on a plate and go with the next batch.
  4. Once all of the pork is cooked, slice into 1 cm chunks, and transfer to a large serving bowl.
  5. To the pork add in the diced red onion, green chillies, crushed garlic, coriander and half the spring onions. Toss to mix lightly.
  6. Add in the mayonnaise, maggi all purpose sauce, kicap manis, ginger paste and onion granules; with a large spoon mix everything together well to ensure all of the ingredients are combined.
  7. Garnish with the red chilli slices, the other half of the spring onion and the lime wedges. Served best with jasmine rice and crunchy steamed veggies!