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Marinate the Pork

Prepare the Dinakdakan

Assemble the Dinakdakan Chicharon

  • Pork - Chicharon, flat for canape 100.0 g
  • Garlic, fried, bottled 5.0 g
  • Wansoy Leaves 5.0 g
  • Red Chili, chopped 10.0 g

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.



  1. 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.
  2. 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.
  3. 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.