T.H.C. Production’s DinakSig recipe

By the THC Zine Team (2018)

DinakSig is our stoned combination of two popular local PIG dishes, Dinakdakan, and the world famous Sisig. Both are similar, but have different ways of cooking.

* Dinakdakan is liempo (pork belly) grilled, sliced, mixed with calamansi (or lemon) juice and chilies, mayo, onions + seasoning.

* Sisig is pork ears and cheeks chopped up and cooked on a hot plate or pan with onions, some chilies, and a combo of vinegar, black pepper, salt, and other possible seasonings to balance the flavor to your taste.

Some add pig brain, and others use liver (not overcooked for extra juiciness, then chopped), some add mayonnaise (?). In this recipe we used a little mayonnaise without overpowering the flavour, and the Sisig pork meat was mostly pig ears. Both are popular dishes by lokal beer drinkers and hell raisers, and has significant cholesterol content.

THC Productions DinakSig Recipe (sober version)

1 kilo pork ears
1 pot of water
rock salt
ground black pepper
2 big red onions chopped
a handful of whole/crushed/ground black pepper
crushed garlic
+  +  +  +  +
1 and 1/2 cup vinegar
soy sauce, kikoman soy sauce, knorr, or maggi seasoning
2-3 big red onions
1/2 cup green or red chilies
optional:  a few tablespoons mayonnaise/yogurt, and calamansi or lemon
+  +  +  +  +

1. Put the pork into the salted pot of water (test saltiness first), add chopped onions, garlic, and black pepper, cover it, and bring it to a boil.

2. Boil the meat covered for 45 mins (or pressure cook it for 15-20 minutes). Do it longer for a more chewy softer version.

3. Heat up a sizzling plate or pan and cook the boiled pork on medium heat.

4. When it is sizzling and a little brown, add the vinegar, adjust to your taste.

5. Add 2 tablespoons of pork stock or more and test-taste. Add salt, soy sauce, or any seasonings in very small amounts until your taste test is good.

6. When the sisig is brown, seared, and semi dry, add the chopped red onions, green / red chilies, chopped half cooked juicy liver, or a little mayonnaise or yogurt, and mix. Serve with calamansi or lemon (take out the seeds!). Serves 4 or 3.

The THC version
The sober, straightxedge recipe is there above; The medical cannaoil version is here below.

Make the cannaoil first: use all the fat parts in this recipe, or some bacon. Chop, then cook in medium heat. When halfway brown, remove all pork from heat, and set aside, leaving only the pork oil. 

1. Put the stove flame to medium heat and add the grinded herbs. Oil must be enough to cover all bud. Let it sizzle for a minute, then put it into very low flame and cover. This recipe is for 4 people, so set the amount of herb:

A. One full heaping tablespoon of well ground bud = per person (x 4)
B. 2 full heaping tablespoons of well grindeded bud = per large person or heavy stoner
C. 3 full heaping tablespoons or more  = per Willie Nelson, Snoop Dogg, SLEEP, all pro stoner bands, and us

* this is for regular lokal bud. Adjust accordingly if using high THC flower.

2. Slow cook in very low fire covered for 12-18 minutes to activate the THC. Turn off the heat and keep it covered. Let it steep in for 10 more minutes.

3. Remove all the oil and filter through a strainer, then return all cannaoil to the same pan, and continue cooking the DinakSig as per the recipe (at step 3).

* Note: if cooking stoner food, please be mindful of others and let them know they are eating “medical” cannabis enhanced food, and mark the container in the fridge. Thanks You.

Technical Information:

While cholesterol content may be unhealthy, you can remain somewhat healthy by eating the right amount of cholesterol according to daily nutrition servings.

Depending on the strain and quality used in this recipe, the cannabinoids CBD, CBN, CBG, CBDL, & THC levels will vary, but they will be delivered through ingestion, which is slow-setting. It is perfect for anti-inflammation, pain relief, and muscle relaxant properties. Due to their effects in lowering blood pressure and blood sugar, it may help with regulating the fat and blood sugar effects of sisig, as long as you don’t eat too much.