dinakdakan ken katuday

One meaty–and really fatty at that–day, I bought a pork “maskara,” so-called as it’s actually pork face skin literally unmasked or taken off the bone, ears, cheeks, snout, which is good for that thing called dinakdakan (boiled slightly, then grilled slightly, then sliced and seasoned/spiced).

But of course, as is my wont, I paired it with a vegetable, and what have you but sabong ti katuday, blanched and then made into a sweet salad with KBL:


Pork face with minced ginger and onions and seasoned with just salt and with calamansi perres, and thickened with a little boiled pig brains:


The katuday salad, perfectly sweet, the honey intact inside the flowers:


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