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:
- In a deep cooking pot, place in the pork belly. Pour-in the water till the pork is
fully submerged in water then boil. - Once water starts to boil, add onion, garlic, salt and whole black peppercorn. Let
it simmer for 40 mins. - Remove pork belly from water and place on a plate. Let it rest till it reaches room
temperature. - 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. - 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. - Slice the pork belly to bite-sized pieces.
For the boneless bagoong-calamansi dressing:
- Place everything in a small bowl and mix.
For the native greens salad:
- Wash pako and dry in a salad spinner or dry with paper towels. Alternatively, blanch kamote tops, spinach, or kangkong, then dry.
- Place greens in a bowl and toss with liquid bagoong-calamansi dressing.
- Arrange salted egg, onion, tomatoes, and bagnet on top.