Charred Pineapple Dinakdakan
(2019 Pairings - Asia - Philippines) 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.
Total Time: 10 minutes
Servings: 10Ingredients
5 cups frozen DOLE Pineapple Chunks thawed
5 cups pork belly strips grilled large dice
5 cups pork butt strips grilled large dice
2 cups lime juice
3 Tablespoons clove garlic minced
3 Tablespoons minced fresh ginger
1-½ Tablespoons red chili pepper minced
2-½ cups sliced red onion
3 teaspoons bagoong
2-½ cups mayonnaise
½ cup fresh cilantro leaves
Directions
To Prepare Charred Pineapple Dinakdakan:
1. Sear pineapple in a pan over medium high heat until color develops, about 2-3 minutes.
2. Add pork belly and pork butt, sauté until meat is brown and slightly crisp, about 2-3 minutes.
3. In a medium size bowl, combine lime juice, garlic, ginger, red chili, red onion and bagoong; stir until well combined.
4. Add lime juice mixture to meat and over medium-high heat sauté for 1 minute or until liquid is almost gone and smells fragrant.
5. Remove mixture pan from heat and fold in mayonnaise.
To Serve:
1. Portion approximately 2 cups Dinakdakan into each serving plate.
2. Garnish with picked cilantro; serve immediately.
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