Pork Dinakdakan Recipe With Mayo: Crunchy Pork Ears in Creamy Dressing

This Filipino street food favorite transforms humble pork ears into a creamy, crunchy masterpiece you won’t forget. The secret lies in the double-cooking method that ensures every bite delivers perfect texture.

I first encountered this dish at a Portland night market, where the vendor’s version used a tangy mayo dressing that balanced the richness beautifully. The combination of crispy pig ears with cool, velvety dressing is addictive.

What sets this recipe apart is the attention to detail—boiling the ears until tender before deep-frying creates that signature crunch, while the mayo-based dressing adds a modern twist to the traditional vinegar dip.

Serve this as an appetizer or main dish with steamed rice. The contrast of textures and flavors makes it a standout.

Ingredients for Pork Dinakdakan Recipe with Mayo

Transform pork ears into something extraordinary with these simple ingredients and a creamy finish.

Pork ears are the foundation here. Asian markets usually carry them fresh or frozen—look for ones that are plump and odor-free. If you’re squeamish about cleaning them yourself, ask the butcher to split and clean them for you (most are happy to do it). The vinegar in the boiling water helps soften the cartilage, so don’t skip it.

No calamansi? Lime or lemon juice works just as well. For a tangier dressing, add an extra tablespoon of vinegar. The mayo should be full-fat—Hellmann’s or Duke’s give that perfect creamy base. If you want heat, leave some jalapeño seeds in or add a dash of hot sauce to the dressing. The soy sauce can be swapped for fish sauce if you’re feeling adventurous.

The fried ears keep well in the fridge for 2-3 days—re-crisp in the oven or air fryer before serving. The dressing is best made fresh but holds for 1 week in the fridge. Don’t combine them until ready to serve, or the ears will lose their crunch.

Step-by-Step Instructions for Crunchy Pork Ears in Creamy Dressing

This method ensures crispy pork ears with a tangy, creamy dressing that’s irresistibly good.

Step 1: Boil and Tenderize the Pork Ears

In a large pot, combine the 8 cups Water, 2 whole Bay Leaves, 1 tbsp Salt, and 1 cup White Vinegar. Bring to a rolling boil over high heat. The vinegar helps soften the cartilage, which is key for the perfect texture.

Add the 2 lb Pork Ears and reduce heat to medium-low. Simmer for 1.5 to 2 hours until the ears are tender when pierced with a fork. Skim off any foam that rises to the surface for a cleaner boil. Drain the pork ears and let them cool slightly before handling.

Step 2: Deep-Fry Until Ultra Crispy

Heat the 4 cups Vegetable Oil in a deep pot to 350-375°F. Working in batches to avoid overcrowding, carefully add the boiled pork ears. Fry for 8-10 minutes until deep golden brown and crispy throughout. The oil should bubble steadily but not violently.

Use a slotted spoon to transfer the fried pork ears to a paper towel-lined plate to drain excess oil. Sprinkle lightly with salt while hot to enhance flavor. Let them cool completely—they’ll crisp up even more as they sit.

Step 3: Prepare the Creamy Dressing

In a bowl, whisk together the 1 cup Mayonnaise, 0.25 cup Calamansi Juice, 2 tbsp Soy Sauce, 0.5 tsp Black Pepper, and 1 tsp Sugar. The sugar balances the acidity, while the soy sauce adds umami depth.

Finely mince the 0.5 whole White Onion, 1 whole Jalapeño (seeds removed), and 4 cloves Garlic Cloves. Stir these into the mayo mixture until well combined. Taste and adjust seasoning if needed—this dressing should be tangy, slightly sweet, and creamy.

Step 4: Toss and Serve

Once the pork ears are completely cool, chop them into bite-sized pieces. Place them in a large bowl and pour the creamy dressing over. Toss gently until every piece is evenly coated. The dressing should cling to the crispy pork ears without making them soggy.

Let the dish sit for 10-15 minutes before serving to allow the flavors to meld. Garnish with extra minced jalapeño or a squeeze of calamansi for a fresh kick. Serve chilled or at room temperature for the best texture and flavor.

Make-Ahead Tips for This Dish

Prep Ahead Strategy

I always boil and tenderize the pork ears 1-2 days before frying—they keep beautifully in the fridge submerged in their cooking liquid. This head start makes the final cooking day much more manageable, especially when hosting. 💡

Dressing Prep

The mayo-based dressing can be made up to 3 days in advance and stored in an airtight container in the fridge. I use a small Ball mason jar for easy mixing and storage. The flavors actually deepen over time.

Frying Day

On serving day, drain the boiled ears and pat them completely dry with paper towels before frying. This ensures maximum crispiness. Fry in batches and keep warm in a 200°F oven while finishing the rest.

Crispy Storage

If you must fry ahead, store the crispy ears separately from the dressing. Keep them in a paper bag or on a wire rack at room temperature for up to 4 hours. They’ll stay crunchy this way. ❄️

Last-Minute Assembly

Toss the pork ears with the dressing no more than 30 minutes before serving. Any longer and they’ll lose their signature crunch. I like to add a fresh squeeze of calamansi right before serving for brightness.

Leftovers Tip

Store any leftovers in a single layer on a paper towel-lined container. Re-crisp in a 400°F oven for 5-7 minutes before serving again. The dressing may need a quick whisk to re-emulsify.

Frequently Asked Questions