Its the most known and famous Filipino food in our country.
Ingredients:
• 300 g bagnet or pork crackling; sliced
• 2 t oil
• 2 t ginger; chopped
• ½ T garlic; crushed
• 150 g shallots
• 500 g tomatoes; ripe
• 75 ml bagoong isda or anchovy sauce; strained
• 150 g okra
• 150 g ampalaya; quartered
• 300 g eggplants; sliced
How to Make Bagnet:
• 1 kl pork belly; whole
• 50 g garlic; crushed
• 2 pc bay leaves
• 1 T sea salt
Procedures:
.Heat the casserole with oil
.Sauté garlic, ginger, shallots, tomatoes and pork cracklings until it dries up
. Add the anchovy sauce and make sure not to stir
.Simmer until sauce thickens
.Add ampalaya, okra and eggplant
.Let it cook with cover for another 5 minutes
.Top it with sliced Bagnet or chicharon
For Bagnet:
. Combine pork belly, bay leaves, garlic and salt in a large pot
.Add enough water to cover the belly and let it cook for an hour
.Remove the pork and let it dry in an oven for another 20 minutes
.Deep fry the pork and allow it to cook for an hour
.Turn it around occasionally every 15 minutes
.Remove from oil and allow to drip the oil from the pork completely
.To make it extra crispy, re-heat the oil and let the pork deep-fried until golden brown
Ingredients:
• 300 g bagnet or pork crackling; sliced
• 2 t oil
• 2 t ginger; chopped
• ½ T garlic; crushed
• 150 g shallots
• 500 g tomatoes; ripe
• 75 ml bagoong isda or anchovy sauce; strained
• 150 g okra
• 150 g ampalaya; quartered
• 300 g eggplants; sliced
How to Make Bagnet:
• 1 kl pork belly; whole
• 50 g garlic; crushed
• 2 pc bay leaves
• 1 T sea salt
Procedures:
.Heat the casserole with oil
.Sauté garlic, ginger, shallots, tomatoes and pork cracklings until it dries up
. Add the anchovy sauce and make sure not to stir
.Simmer until sauce thickens
.Add ampalaya, okra and eggplant
.Let it cook with cover for another 5 minutes
.Top it with sliced Bagnet or chicharon
For Bagnet:
. Combine pork belly, bay leaves, garlic and salt in a large pot
.Add enough water to cover the belly and let it cook for an hour
.Remove the pork and let it dry in an oven for another 20 minutes
.Deep fry the pork and allow it to cook for an hour
.Turn it around occasionally every 15 minutes
.Remove from oil and allow to drip the oil from the pork completely
.To make it extra crispy, re-heat the oil and let the pork deep-fried until golden brown