Charred Pineapple Dinakdakan
Caramelized and charred pineapple is stirred into crispy chopped pork belly and sautéed with zesty red onions, bagoong, and lime juice, then finished with picked cilantro.
Allergens: Shellfish (Bagoong- Shrimp Paste)
CHARRED PINEAPPLE DINAKDAKAN INGREDIENTS:
| 5 cups | Frozen DOLE® Pineapple Chunks, thawed |
|---|---|
| 5 cups | Pork belly, strips, grilled, large diced |
| 5 cups | Pork butt, strips, grilled, large diced |
| 2 cups | Lime juice |
| 3 Tablespoons | Garlic, peeled, minced |
| 3 Tablespoons | Ginger, peeled, minced |
| 1½ Tablespoons | Red chili pepper, minced |
| 2½ cups | Red onion, peeled, sliced |
| 3 teaspoons | Bagoong |
| 2½ cups | Mayonnaise |
| ½ cup | Cilantro, picked |
CHARRED PINEAPPLE DINAKDAKAN DIRECTIONS:
- Sear pineapple in a pan over medium high heat until color develops, about 2-3 minutes.
- Add pork belly and pork butt, sauté until meat is brown and slightly crisp, about 2-3 minutes.
- In a medium size bowl, combine lime juice, garlic, ginger, red chili, red onion and bagoong; stir until well combined.
- Add lime juice mixture to meat and over medium-high heat sauté for 1 minute or until liquid is almost gone and smells fragrant.
- Remove mixture pan from heat and fold in mayonnaise.
TO SERVE:
- Portion approximately 2 cups Dinakdakan into each serving plate.
- Garnish with picked cilantro; serve immediately.
Yield: 10 portions
