Pork Dinakdakan Recipe With Mayo: Crunchy Chicharon Topped Filipino Delight

This Filipino dinakdakan brings bold flavors and satisfying textures to your table with minimal effort. The combination of tender pork, creamy mayo, and crispy chicharon creates a dish that’s both hearty and irresistible.

I’ve perfected the balance between the rich pork and tangy mayo, ensuring every bite delivers authentic taste. The process involves boiling, grilling, and chopping the pork before mixing with traditional seasonings.

The final touch is a generous topping of crispy chicharon that adds the perfect crunch. This dish works beautifully as a main course or appetizer for sharing.

Serve it chilled or at room temperature for the best experience. Here’s how to make this Filipino favorite.

Ingredients for Pork Dinakdakan Recipe with Mayo

Pantry staples meet specialty Filipino ingredients for this bold, crunchy dish.

The pork belly is key here—look for skin-on cuts at Asian markets or the meat counter. Filipino brands like San Miguel for the chicharon if you want the real deal (the kind that’s already puffed and salty). For the vinegar, Datu Puti white vinegar is the gold standard, but any white vinegar works. Calamansi juice is traditional, but lime juice gets you 90% there.

No calamansi? Lime or lemon juice works fine—just use a touch less since it’s more acidic. For a lighter version, swap half the mayo for Greek yogurt. If you can’t find chicharon, crispy fried pork rinds (the kind sold in bags) work in a pinch. The jalapeños can be adjusted for heat—remove seeds for milder flavor, keep them for extra kick.

This tastes best served the same day, but leftovers keep in the fridge for up to 3 days. Store the chicharon separately to maintain its crunch—it’ll soften if mixed in too early. Always bring to room temperature before serving for the best texture.

Step-by-Step Instructions for Pork Dinakdakan With Mayo

Here’s my tested method for achieving the perfect balance of creamy, tangy, and crunchy textures.

Step 1: Boil the Pork Belly Until Tender

In a large pot, combine the 2 lb Pork Belly, 8 cups Water, 2 whole Bay Leaves, 2 tbsp Salt, and 1 tbsp Black Peppercorns. Bring to a boil over medium-high heat, then reduce to a simmer.

Cook for 45-60 minutes until the pork is fork-tender and the skin softens. You’ll know it’s ready when a fork slides in with minimal resistance. I recommend skimming any foam that rises to the surface during the first 15 minutes for a cleaner broth.

Step 2: Drain, Cool, and Shred the Pork

Drain the pork belly in a colander and let it cool for 10 minutes so it’s safe to handle. Discard the boiling liquid and aromatics. Once cool enough, shred the pork into small, bite-sized pieces using your hands or two forks.

The texture should be slightly stringy but still moist. If the pork seems dry, you may have overcooked it slightly—next time, check for doneness at 40 minutes.

Step 3: Mix the Creamy Dressing Base

In a large bowl, whisk together the 1.5 cups Mayonnaise, 0.5 cup White Vinegar, 0.25 cup Soy Sauce, and 3 tbsp Calamansi Juice until smooth. The mixture should be tangy, slightly sweet, and rich.

Add the shredded pork to the bowl and fold gently to coat every piece evenly. The pork should glisten with the dressing but not swim in it. If it seems too dry, add a splash of the reserved vinegar mixture.

Step 4: Fold in Aromatics and Chicharon

Stir in the minced 1 whole Red Onion, minced 2 whole Jalapeño Peppers (seeds removed), and minced 6 cloves Garlic Cloves. These add freshness and a subtle kick. Taste and adjust seasoning if needed—sometimes I add a pinch more salt here.

Gently fold in 1 cup of the 1.5 cups Chicharon, reserving the rest for topping. The chicharon should stay slightly crispy, so avoid overmixing. Let the dish sit for 10 minutes to allow the flavors to meld.

Step 5: Serve with Garnishes

Transfer the dinakdakan to a serving dish and top with the remaining 0.5 cup Chicharon for maximum crunch. Sprinkle the 0.5 cup Green Onions evenly over the top for a pop of color and freshness.

Serve immediately at room temperature. The contrast of creamy pork, tangy dressing, and crispy chicharon in every bite is what makes this dish unforgettable. For best results, don’t refrigerate leftovers—this dish is best enjoyed fresh.

Storing and Reheating Leftovers

Refrigerator Storage

Let your dinakdakan cool completely at room temperature for no more than 2 hours. Transfer to an airtight container and store the chicharon separately in a paper bag to keep it crisp. This dish stays fresh in the fridge for up to 3 days. ❄️

Freezer Storage

For longer storage, freeze the pork mixture without chicharon in a freezer-safe container for up to 1 month. I use glass containers with snap-on lids from New Seasons Market. Leave ½ inch headspace to prevent freezer burn.

Thawing Properly

Move the container from the freezer to the fridge and let it thaw overnight, about 12 hours. Never thaw at room temperature, as this can promote bacterial growth. The texture may soften slightly after freezing, but the flavors remain vibrant.

Reheating Instructions

Gently reheat only the pork mixture in a skillet over low heat for 5-7 minutes, stirring occasionally. Avoid microwaving, as it can make the pork rubbery. Add the chicharon topping just before serving to restore the crunch.

Serving After Storage

Always bring the dish to room temperature before serving for the best texture. If it seems dry after storage, stir in 1-2 tbsp mayonnaise to refresh the creaminess. I often add extra calamansi juice for brightness. 💡

Frequently Asked Questions