Whenever there is a big occasion in an Ilocano family, a pig is butchered and several recipes would be cooked and served after. One of them is an all-time favorite: dinakdakan. We always use the pig’s face or maskara, including its ears, tongue and liver, and at times, the belly.
I think the best way to cook dinakdakan is to marinate it with soy sauce and pepper, have it boiled, and then grilled. Sliced in bite pieces and mixed with chopped ginger and onion, and calamansi juice. There you have an exotic Ilocano dish.