CORTES, GARNADO, HEDAYAWAN, MATIONG, MELOTO, AND MORALES BSTM2A

Dinakdakan Recipe

Ingredients:

-1 kilo pig ears -4 tablespoons vinegar, use Sukang

-1 kilo pig face (maskara) Iloko (or any available white vinegar)
-1/4 kilo pig's brain -salt, to taste
-1 medium red onion, sliced -pepper, to taste
-6 green chili pepper , sliced

Procedure:
1. ) Pour 6 to 8 cups water in a cooking pot. Let boil. Add salt and pepper. Add-in the
pig ears and face. Set the heat to low and continue to boil for 50 to 60 minutes or until
meat is fork tender. Strain and set aside.

2. ) Boil the pig's brains using a strainer (or a plastic container to avoid brain from
disintegrating) and cook for 10 minutes or until they turn white. Remove cooked
brains from heat and set aside.

3. )Heat the grill. Grill the ears and face for 4 to 6 minutes per side or until it turns a
bit crisp, but not burnt. 

4. )Remove the grilled pig parts from the grill. Let it cool down and start chopping
into bite-size pieces.

5.) Combine pig's brain and vinegar in a mixing bowl. Season with salt and pepper.
Add the ginger, chili, onion, and salt, if needed. Add the chopped pig's face and ears.
Tansfer to a serving plate.

Vinegar Marinated Cucumber Recipe(side dish)

Ingredients:
-5 cucumbers
-1 red onion
-1 cup apple cider vinegar (or white vinegar, red wine vinegar, rice vinegar)
-1/2 cup sugar (or more to taste)
-1 teaspoon salt

Procedure:
1.)Peel and slice cucumbers into thin slices.

2. )Cut onion in half and cut into very thin slices.

3. )Combine onions and cucumbers in a large bowl.

4. )In a separate, medium-sized bowl, combine remaining ingredients. Stir until sugar
dissolves. 

5. )Pour vinegar mixture over cucumbers and onions. Stir until the cucumbers are
evenly coated in the dressing.
CORTES, GARNADO, HEDAYAWAN, MATIONG, MELOTO, AND MORALES BSTM2A

6.)Place in a serving bowl to serve.