Bagnet is a deep fried crispy pork belly dish that is similar to lechon kawali It originated from Ilocos and is considered to be a top favorite among Filipinos. This is best served bagoong monamon. it is a dip made of fermented anchovies.
mostly we like to make our bagnet as crispy as possible. Double frying is the method that we are using to make it happen. The pork belly is first boiled until tender then deep fried twice to attain the extra crispy texture. I also rub a some salt all over the pork before frying it to add some flavor.
While deep frying sounds easy enough for anyone to do, I want to remind you to take extra precaution. Hot oil splatters when combined with liquid. Since the pork belly is not totally dry when fried, the oil can react quickly and go crazy. Make sure that you use long tongs to handle the pork and cover the cooking pot with a splatter screen to control the oil.
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