 | |
| Alternative names | Warekwarek |
|---|---|
| Course | Appetizer,main course |
| Place of origin | Philippines |
| Region or state | Ilocos Region |
| Serving temperature | Hot |
| Main ingredients | Pork jowls, neck, ears, brain (or mayonnaise). |
| Similar dishes | Sisig,kilawin,tokwa't baboy |
Dinakdakan (also known as warek‑warek) is a Filipino dish from the Ilocos region, made from various pork head offal that is first boiled, then grilled, chopped, and mixed in a creamy, tangy sauce.[1]
The dish is commonly served aspulutan (food eaten with alcoholic drinks) and sometimes eaten with rice.[2]
It is often compared tosisig, another Filipino pork dish, but unlike sisig, dinakdakan typically has larger, less finely chopped pieces and always includes the creamy brain or mayonnaise component.[3]
The namedinakdakan comes from the Ilocano worddakdak, meaning “to chop” or “make noise,” referring to the chopping of the grilled meat.[4]
The alternate name warek‑warek comes fromwarek, meaning “to mix vigorously,” doubled to describe how the ingredients are tossed together.[5]
Dinakdakan is traditionally made from pork jowls, ears, and neck, but some recipes also use tongue, stomach, and intestines.[6]
The ingredients are boiled until tender, grilled to develop a smoky flavor, chopped into small pieces, and mixed with mashed pig brain or mayonnaise, onions, ginger, chilies, black pepper, and calamansi juice.[7]
Some modern versions replace offal or brain with pork belly or omit mayonnaise entirely.[8]
Regional differences exist, and in some areas, other innards may be included or omitted.[9]
Sisig — A Kapampangan dish that also uses pork scraps, jowls, and sometimes brain.[10]
Kilawin — Another Ilocano dish of lightly cooked or vinegared meat; some recipes overlap with dinakdakan components.[11]
