Ilocano Dinakdakan | Aussie Beef & Lamb | Food Service | North America

Ingredients

• 2 ½ pounds boneless Australian lamb shoulder
• 1 tablespoon salt
• 1 teaspoon peppercorns
• 3 bay leaves
• 5 cloves garlic, crushed
• 1 thumb ginger, finely chopped
• 2 red onions, cut into thin slices
• 1 cup diagonally sliced scallions
• 2 or 3 Bird’s eye chiles (siling labuyo or other spicy pepper), finely chopped
• ¼ cup Ilocano vinegar (sukang Iloko) or white vinegar
• ¼ cup kalamansi juice or an equal part mixture of lime and lemon juices
• 1/2 cup mayonnaise or more
• Salt and pepper, to taste
• Knorr seasoning or Filipino soy sauce (optional)