Dinakdakan is an Ilocano food usually tender meat that was initially run in fireto ooze the oil and then slice in thin part and added with the very important ingredient... the brain.
It's not any part of the pork's meat, it should be from the neck to head. Cleaned thoroughly, half-cooked and the partly run to the fire or charcoal.
When in desired size it will put in bowl and just added with desired season to taste, a little bit of salt, pepper to make it spicy, vinegar to suite the taste and lastly the most important ingredient (but optional) the brain of the pork.
Its common the dish is served during special occasions of Ilocano like birthday, weddings christening and special days like fiesta, Christmas, new year among others.
Actually, dinakdakan should only be for pulutan, its the good partner for beer and gin but as ilocano love the dish it is now being serve at special gatherings.
Though the mashed brain is optional but is is one that define the dinakdakan. Vinegar and salt alone can make the dish. But when that special ingredient is added it become extraordinary.
