Filipino Food: Sisig and Dinakdakan Fusion

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Sisig and Dinakdakan Fusion



You know it's going to be an epic dinner when your dad is in the kitchen cooking some great home made Ilocano food!

For tonight's we had an Ilocano-style pork Sisig but this is not your usual pork Sisig because instead of mincing the pork, the meat is chopped into chunky bite size pieces.

Dad made a fusion of Dinakdakan and Sisig that makes it more awesomely native.
Dinakdakan is another Ilocano Filipino dish while Sisig originated from the province of Pampanga
Usually Sisig undergoes 3 stages of cooking which are boiling, grilling, and deep frying.

For this dish, dad used pig face and ears. He boiled it until it's tender, then he let it cool down a bit for a couple of minutes then he tossed it over the pan for deep frying until the pork skin became so crispy!


You can just imagine the texture of the crispy pork skin, the tenderness of the meat, and the gelatinous texture of the pork fat that gives joy in every bite!
Lastly, dad chopped some red onions, ginger, poured a little amount of soy sauce, and some Calamansi.
He mixed it altogether with some black pepper and salt in a huge bowl and served it while it's hot and fresh!

This dish is good with sliced banana pepper and some chili.
Unfortunately, dad didn't put pepper and chili in it 'coz my mom and sister are not really fans of spicy food.

Though us boys were able to put some of it in our small bowls!



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