How to cook Ilocano bagnet and pinakbet

I first got a taste of this delightful dish tandem 15 years ago when I was a young university student in Baguio City. In our school canteen, we will often be presented with traditional Cordillera and Ilocano food choices ranging from papaitan, igado, pinikpikan, and other northern dishes that are a mix of salty, bitter, sour, and sweet. Growing up in Bulacan, I am used to eating pinakbet with either fish or pork strips used to flavor the dish. The Ilocano version I believe, is a bit more special.

The Ilocano bagnet is crispy pork belly which resembles the traditional fatty Tagalog delight chicharon, except for it having lean meat sandwiched between the layers of fat. Sounds healthy? It does when it is paired with pinakbet—a mix of local vegetables sauteed in garlic, onion, ginger and shrimp paste or bagoong.

My version of Ilocano bagnet/pinakbet

So the next time you are planning to cook a veggie dish, consider cooking this humble northern dish that your family will surely love. Your kids may even say, "Look mommy, I'm eating vegetables!"

Recipe for Bagnet:

1 kilo of pork belly cut into desired size 

1 liter of water

500 ml to 1 liter of cooking oil

2 bay leaves

2 cloves of garlic

Salt to taste

In a big pot, boil the pork belly with salt, garlic and bay leaves for about an hour. Drain and let the pork dry. In the same pot, heat the cooking oil. Deep-fry the pork belly until golden brown. Set aside again to dry. After half an hour, reheat the oil. Sprinkle water on the pork belly and deep-fry again until the skin pops for about 5 minutes. Repeat the process for the last time to add more crunch.

Personal notes:

-  I will suggest smaller cuts for the pork, you don't want your cholesterol to shoot up.

-  When frying, use a large pot, not a wok or frying pan. This will prevent the bursting hot oil from reaching your skin. Be careful when frying.

-  Always check the color of the pork to prevent burning.

Recipe for Pinakbet:

3 cloves of garlic

1 red onion

1 small ginger

1 green chili (optional)

3 pieces tomato

2 medium size eggplant

2 pieces taro or gabi

1 medium size bittergrind or ampalaya

1 sheave of long beans or sitaw

5 pieces of okra

3 to 4 tablespoons of bagoong

2 cups of water

Cut the vegetables pinakbet style. Get about three teaspoons of oil used in frying the pork belly and pour this in a wok or frying pan. Saute garlic, onion and ginger. Then add tomato. After three minutes, mix in the bagoong and pour about two cups of water, then add the taro. Bring to a boil and let it simmer for about three minutes.

Pour in the rest of the ingredients then cover the pan. Shake the pan to let the mixture spread through the vegetables. Let it cook for another two minutes before mixing in the bagnet. Do not overcook the vegetables because it will lose its flavor and crunch. Shake well again and leave in the stove for another two minutes.  

Serve immediately with hot steamy white rice, fresh fruits, and extra-fiber rich pineapple juice. *wink* 

Mangan tayo!

(Let's eat!)