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February 15, 2012

Delicious and crispy bagnet

Text and photo by Dolly T. Dy-Zulueta

Filipinos love the aroma of delicious marinated pork frying in fat. The aroma somehow wafts in the air as the pork cooks to a golden crisp and whets the appetite, especially of meat lovers, and when you succumb to the temptation and bite into the crisp skin and tender meat, it is pure heaven. With this in mind, most hotel coffee shops offer not just Prime Roast Beef or Lechon for its daily lunch or dinner carving but also Lechon Kawali. Ilocos province has its own version, which is called Bagnet and which foodies also find difficult to resist. Small wonder Executive Chef Bienvenido Chavez of the Eastwood Richmonde Hotel made sure Pork Bagnet is one of the featured dishes on the lunch and dinner buffet spread of the hotel's Eastwood Café, whose menu is newly refurbished. The good thing about it is that Chef Bienvenido also gamely shares the recipe of his own take on the Ilocano bagnet.

Check this out!

PORK BAGNET

Pork Bagnet

Ingredients

1 kg. pork kasim, deboned

1 pc. bay leaf

1 tsp. peppercorns

2 tbsps. salt

1 pc. onion, cubed

1-2 stalks celery, cubed

1 pc. carrot, peeled and cubed

canola oil for deep-frying

Procedure

1.Roll boneless pork kasim tightly, and tie with a butcher's string to keep it in place.

2.Place rolled pork kasim in a stockpot. Fill with stock or water to cover the meat, and add bay leaf, peppercorns, salt, onion, celery and carrots. Cover stockpot and bring to a boil. When it boils, lower heat and simmer for 30 to 45 minutes or until meat is tender.

3.Remove boiled pork from the boiling liquid, place on a wire rack and allow excess liquid to drain overnight.

4.Heat canola oil in a big wok and deep-fry rolled pork over low heat for 30 minutes. Remove from oil and allow to cool down and the excess oil to drain off.

5.Reheat oil and deep-fry pork kasim for the second time, this time over moderate to high heat, until golden brown and crispy and blisters form on skin.

6.Remove from oil, and slice. Serve with atchara and toyo-mansi (mixture of soy sauce and calamansi juice).

Dolly T. Dy-Zulueta is editor of Flavors Magazine. She graduated from a certificate course in culinary and baking skills at the Center for Asian Culinary Studies (CACS). Aside from this course, she has taken several cooking classes in several cooking schools.

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Current Comments

3 comments so far (post your comment)

not really, macky. you can use vegetable oil for deep-frying. canola oil is just to "balance" the fat and make this dish, well, a bit lighter than usual. :)

Posted by dolly on Friday, 02.17.12 @ 18:10pm

do we really have to use canola oil?

Posted by Macky on Thursday, 02.16.12 @ 10:36am

Eeeeeeep! Tempting. :D

Posted by Ria on Wednesday, 02.15.12 @ 12:38pm