Dinakdakan
Dinakdakan, often called “Ilocano Sizzling Sisig,” originated in the Ilocos region of the Philippines and has since become a staple dish throughout the country. Both Filipinos and visitors to the Philippines will enjoy this dish, which is a savory and flavorful mashup of classic sisig and Ilocano ingredients.
Dinakdakan’s primary component is pig’s head meat, which is simmered till tender and then grilled for a smokey flavor. A squeeze of calamansi juice and some chopped onions and chili peppers give the dish a tart flavor. The term has a great sound and smell because it is served piping hot.
Dinakdakan’s distinct salty and umami flavor comes from Ilocano-style bagoong (fermented fish sauce). Topping off many dishes in the Ilocos region, this condiment is a staple of the area and is prepared from tiny fish and salt.
Dinakdakan can be served as either a side dish or a main dish, and goes particularly well with steamed rice. It is a mainstay in most Ilocano households and a staple at fiestas and other celebrations in the Ilocos region, as well as a comfort food for many Ilocanos.
If you’re ever in the Ilocos region of the Philippines, you absolutely must taste dinakdakan, a delectable and novel twist on the classic Filipino meal sisig. Whether or not you prefer savory foods, you’ll love the way the flavors in this recipe come together. Eat some Dinakdakan the next time you’re in the Ilocos region to get a flavor of the local cuisine and culture.
Want to learn another Filipino food? Here’s the next blog > Dinuguan
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