It’s not our usual fare on the table, for one thing, it is costly when you buy it ready-to-eat unless you prepare it on your own. Sometimes though the thrill of eating something is when you just lift your spoon and fork and taste the delicious recipe in front of you.
Josef brought home a half-kilo of bagnet he ordered from their office. I sliced and fried it and he had it with fried rice and egg for breakfast. Bagnet is a specialty in Ilocos. Actually, I find it bland and tasteless just like your typical lechon without the sauce, but then when you mix it with monggo or with veggies like squash, ampalaya (bitter gourd), eggplant and okra, you’ll have a yummy and tasty pinakbet. And the best partner for your bagnet would be fresh tomatoes mixed with a little fish sauce and lazona, a variety of onion locally produced in Ilocos and other parts of the northern provinces in the Philippines. Or you could dip it with vinegar with lots of red chili, this is one of the best dips used either in pork or fish.
Bagnet, a deep-fried crispy pork with its skin on cooked like lechong kawali and chicharon.
I haven’t tried cooking this yet, we don’t often eat fried pork. I prefer lean ground pork which is so versatile in the kitchen. I found a simple recipe for this from Sandy Daza. Why not try it?
How To Cook Bagnet
- Boil a whole 3-kilo pork liempo covered for 1.5 hours. (You can use chicken broth instead of water.)
- Deep fry the boiled liempo. Make sure the cooking oil is still cold when you introduce the meat.
- Under a low fire, allow the oil to heat up slowly and fry the bagnet till it’s crunchy.
- Fish out the liempo. Let the oil cool and then repeat the slow-frying step.
- When done, get a spoonful of a mixture of spring onions, onions and tomatoes dressed in diluted fish bagoong. Then, add a piece on bagnet on top of it and enjoy.
Here’s a tip from Sandy I got from yahoo.com “Watch the bubbles on the surface of the oil. The bigger the bubbles, the more moisture the meat has.
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