Ilokanos are people who do not like the sight of leftovers. This is why they turn any present raw ingredient into something impressive. This also applies to Dinakdakan, a sisig-like dish that is made from not just grilled pieces of pork, but grilled pieces of the often times discarded parts: pig face, ears, liver, tongue, and yes, brain. Afterwards, these smoky pieces are tossed into a mixture of calamansi, red onions, and sometimes ginger and red chili peppers. Mashed brain is used to add texture and cream to the dish. Modern takes on this dish use mayonnaise as an alternative to brain.
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