The bagnet salad you should be serving for lunch

You can use any local vegetable that suits your taste

INGREDIENTS

For the bagnet:
250 g whole pork belly
1/2 medium red oinion
1⁄2 tbsp. whole peppercorn
1⁄2 tbsp. salt
5 cloves crushed garlic
6 cups water
3 cups cooking oil

 

For the Boneless Bagoong-Calamansi Dressing:
3 tbsp boneless liquid bagoong
1 tbsp squeezed calamansi juice
1 tsp vinegar

 

For the native greens salad:
4 cups pako fern, kamote tops, kangkong, spinach or any other leafy green of your choice
2 pcs. medium sized tomatoes, quartered
1 whole medium red onion, minced
1 whole salted egg, sliced in half
250 g cooked bagnet

PROCEDURE

For the bagnet:

  1. In a deep cooking pot, place in the pork belly. Pour-in the water till the pork is
    fully submerged in water then boil.
  2. Once water starts to boil, add onion, garlic, salt and whole black peppercorn. Let
    it simmer for 40 mins.
  3. Remove pork belly from water and place on a plate. Let it rest till it reaches room
    temperature.
  4. Place a deep cooking pot on high heat and add oil. Once the oil is hot adjust fire
    to medium, carefully put in the pork belly and deep-fry till the pork is crispy and
    golden brown. Partially cover the cooking pot to protect yourself from oil splatter.
    Do not fully cover the pot.
  5. When the pork is cooked, arrange paper towels in a dishpan and remove the pork
    from the pot. Let it rest and cool to room temperature.
  6. Slice the pork belly to bite-sized pieces.

 

For the boneless bagoong-calamansi dressing:

  1. Place everything in a small bowl and mix.

 

For the native greens salad:

  1. Wash pako and dry in a salad spinner or dry with paper towels. Alternatively, blanch kamote tops, spinach, or kangkong, then dry.
  2. Place greens in a bowl and toss with liquid bagoong-calamansi dressing.
  3. Arrange salted egg, onion, tomatoes, and bagnet on top.

TAGS: bagnet local vegetables pako fern recipe salad