Bagnet (Isabela Style)

Filipino Style Recipe: Bagnet is the Ilocano version of lechon kawali. This dish is the delicacy in northern part of Luzon. Normally the pork belly boiled and deep fried until crispy and blister on skin then serve with vinegar.

Ingredients:
1 kilo pork belly(liempo), slice into 2 inch thick
5 gloves garlic, crushed
1 teaspoon peppercorns
2 tablespoon salt
1 bay leaves
3/4 liter water
cooking oil for frying
salt for rubbing

Procedures:
Part 1
1. In a pot, arrange pork belly and pour water, garlic, peppercorns, bay leaves and salt.
2. Bring to boil for 45-60 minutes or until tender.
3. Prick the skin using fork then drain and let it cool. Refrigerate over night.

Part 2
1. Rub pork belly with salt then set aside for 10 minutes.

Part 3
1. In a frying pan, heat enough oil and deep fry pork belly in low heat for 30 minutes or until brown. Drain and let it cool.
2. Reheat the same oil and deep fry the pork belly again for 10 minutes.
3. Sprinkle with cold water, this will help blister the pork skin. Continue frying for 5 minutes.
4. Drain and slice into serving pieces.
5. Serve with spicy vinegar.

Bagnet Stew

Filipino Style Recipe: Bagnet Stew is another way on how to cook bagnet as main ingredient. Bagnet is a popular delicacy in Ilocos made from pork belly deep fried until crispy and blister on skin. This dish has a sour and a little salty taste best to serve during rainy and cold season.

Ingredients:
500 grams bagnet, cut into serving pieces
6 cloves garlic, minced
2 onions, chopped
3 tomatoes, chopped
4-5 cups water
fish sauce and ground pepper to taste
1/2 small cabbage, quartered (optional)

Procedures:
1. In a large casserole, heat oil then saute garlic, onion and tomatoes.
2. Add bagnet and saute for 3-5 minutes.
3. Pour water then cover and simmer over medium heat for 10-15 minutes. Add more water if necessary.
4. Season with fish sauce then simmer for a minute.
5. Add cabbage then simmer for another 3-5 minutes. Serve

Adobong Bagnet with Pineapple

Filipino Style Recipe: Adobong bagnet with pineapple is another variety Filipino adobo together with popular Ilocano delicacy “Bagnet”. Bagnet is a popular delicacy in Ilocos made from pork belly deep fried until crispy and blister on skin. Similar to usual adobo dish, bagnet cooked in a blend of garlic, soy sauce and vinegar. I also used oyster sauce and pineapple for salty and sweet flavorful taste.

Ingredients:
1/4 kilo bagnet, cut into serving pieces
3 tablespoons oyster sauce
2 tablespoons soy sauce
1/8 cup vinegar
1 1/4 cup water
1/2 cup pineapple chunks
5 cloves garlic, minced
1 onion, chopped
3 pieces laurel
1 teaspoon peppercorn
salt to taste

Procedures:
Part 1
1. In a bowl, combine oyster sauce, soy sauce, vinegar and oil. Set aside.

Part 2
1. In a pan, heat bagnet until start to render oil. Remove from pan and set aside.
2. In same pan, saute garlic and onion.
3. Pour oyster sauce mixture then bring to boil.
4. Add laurel and peppercorn then adjust seasoning according to taste.
5. Add bagnet and pineapple then simmer until almost thick.
6. Transfer to serving plate then serve with steamed rice.

Sauteed Chayote with Bagnet

Filipino Style Recipe: Sauteed Chayote with Bagnet or ginisang sayote at bagnet is another easy and simple dish. The chayote sauteed together with bagnet that is popular in Northern part of Luzon, Ilocos region.

Estimated time of preparation and cooking: 25-30 minutes
Good for 3-4 persons

Ingredients:
350 grams bagnet, cut into serving pieces
2 pieces chayote(sayote), cut into small pieces
3 cloves garlic, minced
1 onion, chopped
2 1/2 cups chicken broth or water
2 tablespoons vegetable oil
fish sauce, salt and pepper to taste

Procedures:
1. In a pan, heat bagnet until start to render oil.
2. Add saute garlic and onion then saute until light brown.
3. Add chayote then stir cook for a minute, pour water then cover and bring to boil.
4. Season with salt and pepper then simmer for 3-5 minutes or until tender.
5. Transfer to serving bowl then serve hot with steamed rice.

Paksiw na Bagnet

Filipino Style Recipe: Paksiw na Bagnet is another simple and easy Filipino pork dish. This is similar to lechon paksiw but instead of roasted pork we used bagnet. Bagnet is a popular delicacy in Ilocos made from pork belly deep fried until crispy and blister on skin.

Estimated time of preparation and cooking: 20 minutes
Good for 3-4 persons

Ingredients:
1/2 kilo bagnet, cut into serving pieces
1/4 cup lechon sauce
3 cloves garlic, crushed
1 medium onion, chopped
1 teaspoon peppercorn
1 bay leaf(laurel)
2 tablespoon vinegar
1/4 cup brown sugar
1/4 cup water
salt to taste
1/4 cup liver spread(optional)

Procedures:
1. In a pan, heat bagnet until start to render oil.
2. Add garlic and onions then saute until translucent.
3. Pour water, peppercorn and bay leaf then bring to boil.
4. Pour vinegar and simmer for 5 minutes.
5. Add the sugar, liver spread and lechon sauce then simmer for another 5 minutes.
6. Adjust seasoning with salt according to taste.
7. Remove from heat and serve with steamed rice. Enjoy!

Binagoongang Bagnet sa Gata

Filipino Style Recipe: Binagoongang Bagnet sa Gata or Bagnet sauteed in shrimp paste with coconut milk is almost similar to binagoongang baboy. Bagnet is a popular delicacy in Ilocos made from pork belly deep fried until crispy and blister on skin. Normally the bagnet sauteed in shrimp paste together with tomatoes and chili then add coconut milk for more flavorful and creamy taste.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 20 minutes

Good for 3-4 persons

Ingredients:
1/2 kilo bagnet, cut into serving pieces
1 1/2 tablespoons bagoong alamang (pre-sauteed salted shrimp paste)
1 cup coconut cream
3 cloves garlic, minced
1 onion, chopped
2 pieces tomatoes, chopped
1/4 cup water
2 pieces green chili(siling haba), chopped
1 piece bird’s eye chili(siling labuyo), chopped (optional)
2 tablespoons vegetable oil
1/2 teaspoon ground pepper
salt and brown sugar to taste

Procedures:
Part 1
1. In the pan, heat oil and saute garlic, onion and tomatoes until soft.
2. Add shrimp paste and 3/4 bagnet then saute for a minute.
3. Pour water and bring to boil. Add chili and ground pepper.
4. Add coconut cream then simmer for 3 minutes.
5. Adjust season according to taste then continue cooking until thickens. Stir occasionally.
6. Transfer to serving plate then top with remaining bagnet. Serve with steamed rice.

Note:
1. How to cook bagnet, please refer to this link: Bagnet

Sinigang na Bagnet

Filipino Style Recipe: Sinigang na Bagnet is another variety of Filipino tamarind soup using bagnet as main ingredient. Bagnet is a popular delicacy in Ilocos made from pork belly deep fried until crispy and blister on skin. This dish has a sour taste best to serve during rainy and cold season.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 120 minutes
Good for 4-6 persons

Ingredients:
1 kilo bagnet, cut into serving pieces
12 tamarind(sampalok) or 2 packs sampaloc mix
1 big-sized onion, chopped
5 medium-sized tomatoes, quartered
3 medium-sized taro(gabi), peeled and cut into cubes
1 bundle of string beans(sitaw), cut into 2 inches long
1 bundle of river spinach(kangkong leaves)
3 pieces green pepper(siling haba)
salt and fish Sauce(patis)
1 1/2 liters pork broth
6 pieces okra, trimmed(optional)
1 radish, sliced(optional)

Ingredients:
Part 1
1.Boil tamarind, pound and strain the juice. Set aside.

Part 2
1. In a casserole, pour pork broth, onion, tomatoes then bring to boil.
2. Add tamarind juice then bring to boil. Add gabi then simmer until tender.
3. Add radish, okra, green pepper, and string beans then simmer for another 5 minutes.
4. Adjust seasoning with fish sauce then add bagnet and kangkong.
5. Turn off the heat then let it sit for 1-2 minutes or until kangkong is cooked.
6. Transfer to serving bowl then serve hot with steamed rice.

Note:
1. How to cook bagnet, please refer to this link: Bagnet

Bagnet

Filipino Style Recipe: Bagnet is the Ilocano version of lechon kawali. This dish is the delicacy in Ilocos region. Normally the pork belly boiled and deep fried until crispy and blister on skin then serve with vinegar.

Ingredients:
1 kilo pork belly(liempo), slice into 2 inch thick
5 gloves garlic, crushed
1 teaspoon peppercorns
2 tablespoon salt
1 bay leaves
1/2 liter water
cooking oil for frying
2 tablespoon flour(optional)

Procedures:
Part 1
1. In a pot, arrange pork belly and pour water, garlic, peppercorns, bay leaves and salt.
2. Bring to boil for 45-60 minutes or until tender. (Cook in pressure cooker takes 25 minutes).
3. Drain on paper towel and let it cool. Refrigerate over night.

Part 2
1. Sprinkle the pork belly with a small amount of flour to prevent it from drying.
2. In a frying pan, heat enough oil and deep fry pork belly in low heat for 30 minutes or until brown.
3. Drain on paper towel and let it cool.
4. Reheat the same oil and deep fry the pork belly once more for 10 minutes.
5. Sprinkle with cold water, this will help blister the pork skin.
6. Repeat the procedure until crisp and blisters on the skin.
7. Drain on paper towels and slice to serving pieces.
8. Serve with spicy vinegar.