COPYRIGHT 2015 l ALING ODAY
Ingredients:
2 kg Pork Belly 6 cups of Water Salt to taste Oil for deep frying Procedures: 1) Combine water and salt in a pan then add the pork belly. Let it simmer for a minimum of 1 to 1 1/2 hour till the pork is tender. 2) Remove the pork from the broth. Let it cool down in a cooling rack and let it dry overnight. 3) Pre-heat oil in a pan for deep frying. Deep fry the dried pork belly till golden brown on a medium heat for about 5-10 minutes on both sides. 4) Chop the bagnet to bite size, ready to serve with Pinakurat na suka or any sauce you prefer. Enjoy!
Bagnet
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Bagnet
2 kg Pork Belly 6 cups of Water Salt to taste Oil for deep frying Procedures: 1) Combine water and salt in a pan then add the pork belly. Let it simmer for a minimum of 1 to 1 1/2 hour till the pork is tender. 2) Remove the pork from the broth. Let it cool down in a cooling rack and let it dry overnight. 3) Pre-heat oil in a pan for deep frying. Deep fry the dried pork belly till golden brown on a medium heat for about 5-10 minutes on both sides. 4) Chop the bagnet to bite size, ready to serve with Pinakurat na suka or any sauce you prefer. Enjoy!