Ilocano Pulutan · Grilled Pork Salad
Dinakdakan
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The dish's signature creamy texture traditionally comes from mashed pig's brain stirred through the meat — not mayonnaise, which only became a common substitute in modern versions.
Grilled or boiled pig face, ears, and snout are chopped into larger pieces than its Kapampangan cousin sisig, then tossed with vinegar, calamansi, onions, and chili, bound with mashed pig brain for richness. Ilocano stalls sell it as a pulutan to go with drinks or plain rice.
Why it's made this way: The Ilocano word 'dakdak,' meaning 'to chop,' names the dish for its rougher-cut preparation, distinguishing it from the finer, sizzling-plate style of Pampanga's sisig even though both use similar cuts of pork.
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