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:
10

Ingredients

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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Charred Pineapple Dinakdakan

Ingredients

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