Wednesday, June 27, 2018


My final first batch of recipes on my SUSHI FEAST PLATTER... Crispy Dinakdakan Crunch Roll. Typically, dinakdakan is a grilled pork belly with ear, tongue and liver like that serves as a starter in our province of Ilocos. But in this recipe, I fried the liempo or pork belly without the other organs but with the same cooking techniques and ingredients. I made it according to my children's liking. So here I go again, sharing another type of sushi which is a crunch roll: a flour coated-fried seaweed that results in a crunchy texture.

2 sushi roll / 12 pcs


     1/4 pok liempo
     1/2 cup water
     3 calamansi
     red chili pepper
     1 tbs mayonaise
     hot sauce
To Cook Crispy Dinakdakan:

  1. Cut liempo thinly.
  2. In a pan, add water, garlic, salt and pork.
  3. Simmer pork until oil starts to come out.
  4. Add some oil.
  5. Fry until lightly golden brown.
  6. Strain them or dry it with a tissue/kitchen towel.
  7. Add sliced onion, chopped red chili pepper, minced ginger and calamansi juice.
  8. Mix well.
  9. Set aside.
 To Make a Sushi Rice:
          Prepare 1 tbs rice vinegar (I used white vinegar)
          1 tsp sugar
          1 tsp salt
          2 cups of rice
Click here for Instruction:

Time to Roll a Nori:

     1. Put Nori on the board, shiny part facing down.
     2. Fill the nori with rice while spreading evenly, pressing down the sheet. 
     3. Leave 1 inch space at the end of the nori.

     4. Align crispy dinakdakan on the side of nori that has no space.
     5. Put your thumb below the edge of the nori then lift up slowly while holding the fillings down with your four fingers. 
     6. Roll up then give a grip downward, pushing towards the end of nori.


     7. After rolling the nori.
     8. Prepare 1 plate for bread crumb and another plate for the batter (four+water, mix first in a bowl then pour to a plate)
     9. Dip first into the batter ( flour w/ water) then into the bread crumb. Do it twice.
     10. Rest for a while.
     11. You can deep fry or just fry sushi roll in a non-stick pan until crisped light golden brown.

1st coat

2nd coat

To Cut Sushi:

     1. Wet knife before slicing sushi.
     2. Hold sushi with one hand leaving an inch then slice.
     3. Slice 1 inch in every sushi roll.
     4. Wet again the knife as often as you slice the roll (around 3 cut).
     5. Serve.