Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- For crispy fried pork, do a double-fry — first at 325°F to cook through, then at 375°F to crisp.
- For pork soups, skim the scum that rises to the surface for a clear, clean broth.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later. True to Ilocano tradition, this Dinaldalem pairs wonderfully with a side of steamed rice and fresh bagoong (fermented shrimp paste) for an authentic regional experience.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Dinaldalem
Dinaldalem — an Ilocano dish of pork and liver sauteed with garlic, onions, and vinegar. Earthy, tangy, and deeply savory.
Instructions
- Heat 3 tablespoons of oil in a wok or pan. Stir-fry the liver for 2 to 3 minutes. Add the garlic powder. Continue to cook until the liquid from the liver completely evaporates. Set aside.
- Heat the remaining oil in a pot.
- Once hot, sauté the garlic and onion until soft.
- Add the ground black pepper. Stir.
- Add the sliced pork shoulder. Cook until light to medium brown.
- Put the dried bay leaves in the pot. Cook while stirring for 3 to 5 minutes.
- Pour the soy sauce and water in the pot. Stir and let boil.
- Cover and cook in low heat for 30 to 45 minutes or until pork gets tender.
- Stir-in the liver
- Pour the vinegar in the pot. Wait for the liquid to boil again. Stir.
- Add the garbanzos and red bell pepper. Stir and cover. Cook in medium heat for 5 minutes.
- Add salt and sugar. Stir.
- Move to to a serving bowl. Serve.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- For crispy fried pork, do a double-fry — first at 325°F to cook through, then at 375°F to crisp.
- For pork soups, skim the scum that rises to the surface for a clear, clean broth.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
True to Ilocano tradition, this Dinaldalem pairs wonderfully with a side of steamed rice and fresh bagoong (fermented shrimp paste) for an authentic regional experience.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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