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How to make Creamy Pinakbet with Bagnet
Published January 1, 1970 8:00 AM PHT
Updated February 28, 2020 8:04 AM PHT
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Surprise your moms with the crispy goodness of Creamy Pinakbet with Bagnet
Procedure:
1. Rub salt all over meat. Set aside.
2. In a stockpot, put water, garlic, onions, and black pepper.
3. Add pork belly and simmer until the pork is fork-tender but still firm.
3. Add pork belly and simmer until the pork is fork-tender but still firm.
4. Remove from water and deep-fry pork until golden brown. Drain.
5. Deep-fry again for extra crispiness. Drain and let it cool. Chop bagnet into bite-size pieces.
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6. Blanch by batch the okra, eggplant, squash, stringbeans, sigarilyas, and ampalaya. Drain and set aside.
7. In a pan, heat oil and sauté garlic, onion, tomatoes, and bagoong. Add blanched vegetables and sauté for a minute or two. Remove from the pan.
8. On the same pan, add chilli peppers and coconut cream. Let it simmer until sauce becomes thick. Season to taste with salt and black pepper.
9. When the sauce thickens, turn off heat.
10. Serve on a plate, coconut cream sauce first, then the sautéed vegetables, spoon some sauce on the vegetables and top with fried bagnet.
