Wednesday, September 19, 2012

HOW TO COOK BAGNET (ILOCANO LECHON KAWALI)





Bagnet is a traditional dish of Ilocandia. Bagnet is a version of the lechon kawali of katagalugan. I first tried this dish when I went to Vigan, a town of Ilocos Sur. The folks there have numerous dishes that I am sure most of us don’t know about them yet. But most of their dishes like Bagnet are just variations of already existing Philippine authentic dishes. I like this Bagnet dish because of its simplicity. I’d prefer vinegar with raw onions as a dip because the juicy taste of pork suits the sourness of the vinegar. Bagnet is very easy to cook, it does not require much ingredients but more oil is a must since Bagnet is a Deep-fried dish.

Recipe: Bagnet (Ilocano Style Lechon Kawali)

INGREDIENTS:
½ kilo of pork belly
Cooking oil (enough for deep frying)
½ liter of water
Salt

COOKING PROCEDURE
  1. In a pot, combine ½ liter water and enough salt according to your taste.
  2. Bring to a boil then drop the pork belly.
  3. Simmer until the pork is tender.
  4. Remove the pork from the pot and hang-dry until no more water drops from the pork.
  5. In a deep pan, heat oil, enough for the pork to submerge into.
  6. Drop the pork, fry until the pork is golden brown.
  7. Chop into serving sizes.
  8. And serve with vinegar dip or all-purpose sauce.

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