Bagbet

Two of the most popular and delicious Ilocano dish combined into one will definitely be a dish to be reckoned with. Pinakbet and Bagnet already is an amazing dish on their own but what if you combined them into one? Will it still be great? Definitely yes! And I love this dish. A dish created by a restaurant called La Preciosa in Laoag City. Bagbet basically is Bagnet in Pakbet sauce, so if you saw their menu or photos on-line you won’t see much vegetables on it apart from the tomato and green chillies our post today is inspired by that but instead of just sauce, since I love vegetables, I literally combined the two together creating with wonderful concoction.


It’s like pinakbet with chicharon, instead of the skin being crispy when its soaked on that sauce it turns into this gelatinous goodness that soaks the tomato infused vegetable sauce. Cooking the crispy bagnet together with the vegetables gives a nice flavour to the dish, since it is cooked once, cooking it again will make the meat, specially the fatty part very tender. Have you tried something like this? Or have you tried a combination of two Filipino dishes in one similar to this, let us know.

Bagbet
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
Bagnet
  • 1 kg pork belly, whole
  • 1 whole garlic, pounded
  • 1 tsp freshly ground black pepper
  • salt
  • 4 pcs bay leaves
  • 1 tbsp baking powder
  • oil
Vegetables
  • 2 small Asian eggplant, sliced into 2-inch pieces
  • 1 bunch string beans, sliced into 2-inch pieces
  • 300g okra, sliced into 2-inch pieces
  • ¼ squash or buttercup, sliced roughly 1 inch
  • 1 cup frozen lima beans, edamame or broad beans
  • 1 large bitter melon, sliced
  • 4 pcs tomatoes, diced
  • 1 red onion, finely chopped
  • ½ head garlic, minced
  • 2 tbsp bagoong monamon
  • 1 tbsp sugar (optional, some love this with a hint of sweetness)
  • fish sauce or sea salt
  • freshly ground black pepper
  • oil
  • 1 cup water
Instructions
Bagnet
  1. Place pork belly in a pot and pour enough water just to cover the meat. Add in salt, ground black pepper, garlic, bay leaves and baking powder. Bring it to a boil, remove the scum then simmer for 1 hour and 15 minutes. Remove from pot then let it cool.
  2. Once cooled down, place in the refrigerator until it gets cold, you need this to achieve a crispy skin. Remove from the fridge then slice pork belly into two to three-inch-thick portions.
  3. Prepare a deep fryer or large wok filled with oil. Heat oil in high temperature and reduce to low once it’s the oil is near its smoking point. Place pork and deep fry for 10 minutes, once finished remove from fryer and let it cool.
  4. Once cooled down, place again the refrigerator until it gets cold.
  5. Now deep fry again the pork belly for the second time for 5 minutes.
  6. Remove from fryer. let it cool then chop into bite sized pieces.
Vegetables
  1. In a pan sauté garlic, onion and tomatoes in oil.
  2. Add squash, okra and lima beans continuously pan frying for 2 minutes, bring the heat to low and cover for 5 minutes
  3. Add string beans, bitter melon and eggplants pan fry pan fry for additional 2 minutes.
  4. Add the chopped bagnet, add water, sugar and bagoong monamon, cover and simmer for 5-8 minutes in medium heat until vegetables are cooked.
  5. Season with pepper add fish sauce/salt if needed.

 


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