The "Parrot's Cooking Corner" is a collection of Filipino food recipes contributed by food lovers worldwide. Share your favorite recipes with the community. Please submit your recipe along with a photo of the dish and a short description with a photo of yourself to contact@puertoparrot.com or via the contact us page.
Boil deboned maskara until tender. Roast until brown. Slice maskara thinly or in strips, putting into a bowl. Add all ingredients one at a time, except the cooked pork brains. Mix. Then, put the pork brains, mashing into the mixture until thoroughly finished. Season with salt.
Dinakdakan (Boiled and Grilled Pig Parts). (Photo by Elsie Pablo Fernandez)
Ingredients
- ½ kilo deboned maskara (pig’s head)
- ¼ cup vinegar
- ½ cup onion, thinly sliced
- ¼ cup chopped ginger
- ¼ cup cooked pork brains
- 1 teaspoon ground pepper
- salt to taste
Procedure
Boil deboned maskara until tender. Roast until brown. Slice maskara thinly or in strips, putting into a bowl. Add all ingredients one at a time, except the cooked pork brains. Mix. Then, put the pork brains, mashing into the mixture until thoroughly finished. Season with salt.
Serves 4-5
Video by Ivan Kevin Castro