BAGNET

Bagnet

Ingredients:
For bagnet:
2 kilo pork belly (ask your butcher to cut 2” thick cubes)
1 whole garlic, peeled and minced
1 whole onion, peeled and cut into 4
1/2 tbsp. peppercorns
2 tbsp. salt
1 bay leaf
Cooking oil for deep frying
For KBL (kamatis-bagoong-lasones/onion) Sinigang sauce:
1/2 of 20g pack of Knorr Sinigang sa Sampalok mix
1 tbsp. corn starch (dissolved with hot water)
3 pcs. tomato sliced into cubes
2 tbsp. bagoong balayan
1 whole onion, peeled and cut thinly (julienned)
1/2 Liter Knorr Pork broth (dissolve ½ pc. Knorr Pork Cube in ½ L of water)
Knorr Liquid Seasoning
salt and pepper to taste

Procedure:

For Bagnet
Wash thoroughly the pork belly.

Heat oil in a deep pot, saute garlic and onion until garlic is slightly brown and onions are not yet too translucent.

Add the pork belly with just enough water to cover the meat, pour in bay leaf, salt and peppercorn.

Bring to a boil then lower heat to a simmer for 30 minutes. Remove all scum that rises on top.

Using a strainer or colander drain pork belly until dry, prick skin with fork, pat dry with paper towel.

Deep-fry at low temperature until slightly browned. Set aside, cool down and chill overnight.

fry at high temperature until golden brown and crispy.

For KBL Sinigang sauce

On a pan briefly sauté tomato and onions.

Pour Knorr Pork broth and Sinigang broth.

Add bagoong balayan and fish sauce.

Thicken with corn starch mix until you get a smooth consistency.

Season with Knorr Liquid Seasoning, salt and pepper to taste.


Transfer to a serving plate then serve.