Name: Dinakdakan Chicharon Canapé
Yield: 10
Ingredients: 700.0g Pork Face, boiled until tender; 700.0g Pork-Liempo; 150.0g Knorr Liquid Seasoning 3.8L; 3.0g Black Pepper; 200.0g Red Onions , fine julienne; 60.0g Ginger, fine julienne; 10.0g Red Chili, chopped; 10.0g Green Chilies, chopped; 15.0g Knorr Liquid Seasoning 3.8L; 30.0g Coconut Vinegar; 2.0g Black Pepper; 30.0g Calamansi; 150.0g Lady's Choice Real Mayonnaise 5.5L; 100.0g Pork - Chicharon, flat for canape; 5.0g Garlic, fried, bottled; 5.0g Wansoy Leaves; 10.0g Red Chili, chopped

Grilled pork face and liempo with red onion, green chili, ginger, coconut vinegar, and mayo. Elevated on a chicharon canapé for a deliciously bold combination.

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Preparation

Marinate the Pork
24 hours
- In a mixing bowl, combine the pork face, liempo, Knorr Liquid Seasoning, and black pepper.
- Mix very well then cover with plastic wrap, and marinate inside the chiller for 24 hours.
Prepare the Dinakdakan
20 minutes
- Grill the marinated pork until it is charred.
- After grilling, slice the pork face and liempo into bite-size pieces.
- In a large mixing bowl, combine the sliced pork, onion, ginger, red chili, green chili, Knorr Liquid Seasoning, coconut vinegar, black pepper, calamansi, and Lady's Choice Real Mayonnaise. Mix well.
Assemble the Dinakdakan Chicharon
10 minutes
- Assemble the dinakdakan on top of the chicharon skin.
- Garnish the assembled dinakdakan with fried garlic, wansoy, and red chili.

Paulo Sia

Paulo Sia

Dinakdakan Chicharon Canapé

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Ingredients

Marinate the Pork

Prepare the Dinakdakan

Assemble the Dinakdakan Chicharon