Dinakdakan is a popular Ilocano dish made from pork's ears and face (mascara) that's boiled and grilled then chopped and added withpork's brain and spices for an excellent taste
Larded in Spanish cooking means oil from pork’s fat or pork fat per se or the other one is marinated with something, so there is a procedure in cooking mechado which makes it different from menudo, afritada and caldereta because these dishes are almost the same with each other
You can add banana blossom for this recipe. When the pork leg is tender, saute the garlic and add the peanut then saute for few seconds and mix it with the tender pork leg and continue to simmer for a minute
Marinate the porkwith the soy sauce, lemon juice, salt and pepper for few hours. Saute the onion then add the marinated porkand simmer , stirring occasionally until cooked
Various meats can be used for this recipeand cooked with tomato sauce. Here is my easy version of this recipeand I am proud to say that this is delicious
Cooked with the marinade over low heat and just allow to simmer until almost dry, then put a little oil and continue to cook until brownish or you attain your desired doneness and texture
That is why I mixed whole corn kernel and grated corn in this recipe. Well, I did prepare atsara to bribe him for the grilled pork but I also prepared Ginulay na Mais sauteed withporkand garnished with malunggay, which I think is perfect for grilled pork
Season with salt and pepper. It is served with steamed rice. The dish is composed of tender strips of pork meat and liver, carrots, bell pepper and sweet peas simmered in a thick brown sauce of soy, vinegar, onion and garlic
For years, I tried marinating pieces of pork in different proportions of salt, sugar and varying additional ingredients such as anisado wine, pineapple juice, etc
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