Dinakdakan

Ingredients

Pork belly

1 pound

Pig's ears

1 pound

Onion

1 medium, finely chopped

Green chili peppers

2, chopped (adjust to taste)

Calamansi juice

2 tablespoons

Vinegar

1/4 cup

Mayonnaise

1/2 cup

Salt

1 teaspoon (or to taste)

Black pepper

1/2 teaspoon (or to taste)

Green onions

2, chopped (for garnish)

Instructions

1. In a large pot, boil the pig's ears and pork belly in salted water until tender, about 45 minutes to 1 hour. Drain and let them cool.
2. Preheat your grill to medium-high heat. Grill the cooled pig's ears and pork belly for 5-7 minutes on each side, or until slightly charred. Remove from the grill and let cool.
3. Once cool, chop the grilled pig's ears and pork belly into small, bite-sized pieces.
4. In a large mixing bowl, combine the chopped pork, onions, and green chili peppers.
5. In a separate bowl, whisk together the calamansi juice, vinegar, mayonnaise, salt, and black pepper until well combined.
6. Pour the dressing over the pork mixture and toss until everything is evenly coated.
7. Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
8. Before serving, garnish with chopped green onions for added freshness and color.
9. Enjoy Dinakdakan chilled as a side dish or appetizer, and savor the burst of flavors!