Offal & Organ Meats
Dinakdakan
Ilocos, Philippines
Dinakdakan, grilled pork face and ears dressed with pig brain or mayonnaise and calamansi, is a named Ilocano dish.
Original eatfuls sticker artwork
What it is
A closer look at Dinakdakan.
Dinakdakan, grilled pork face and ears dressed with pig brain or mayonnaise and calamansi, is a named Ilocano dish.
What to look for
Know it when you find it.
Look for Dinakdakan: grilled pork face and ears dressed with pig brain or mayonnaise and calamansi.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Dinakdakan.
Ilocos, Philippines
Region-specific tradition
Names around the table
One food, more than one name.
Keep exploring
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France
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Japan
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Turkey
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Lamb or beef liver cut into small cubes, coated in flour, and deep-fried until crispy. Served with raw onion slices, sumac, and parsley. Despite the name, it is a thoroughly Turkish dish popular at meze tables and as a street snack, especially with rakı.
Sri Lanka
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Beef or goat stomach and intestines cleaned thoroughly and cooked in a dark, spicy curry with roasted curry powder and coconut milk, eaten with pittu or rice.
Beijing, China
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Sheep or beef tripe cut by section, dropped into boiling water for seconds, and eaten with a sesame-paste dip.
Vienna, Austria
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Traditional Austrian offal dish made from veal lungs and heart in a creamy sauce, a classic Viennese specialty, tender and rich, adventurous.
Turkey
Beyin salatasi
Beyin salatasi (poached brain dressed with lemon and oil) is a classic meyhane meze ordered by name and is a genuine collectible for adventurous eaters.