Around GMA

NBA: Jalen Duren exits early as Pistons dominate Wizards again
Gracenote On Playlist
Sparkle artists to attend staged readings of Private Lives and Sole Survivor by Repertory Philippines

Article Inside Page

Showbiz News

The crispy bagnet is in tandem with the texture of the pickled flowers. 

INGREDIENTS:
2 cups squash blossoms
3 onions, sliced
salt
2/3 cup white vinegar
125 grams sugar
1/2 teaspoon ground turmeric
1/4 teaspoon crushed red pepper flakes (optional)

PROCEDURE:
1. In a large pot or bowl, layer squash blossoms and onions, and sprinkle each layer generously with salt.
2. Let it sit for an hour.
3. Drain.
4. In large pot combine vinegar, sugar, turmeric and crushed red pepper and bring to a boil.
5. Add squash and onions and return to boil.
6. Ladle vegetables and enough of the liquid to cover them within 1/2 inch into sterilized jars.
7. Wipe rims and jars clean, and put lids and rings on jars.
8. Process jars in hot water bath for 10 minutes.
9. Remove jars from water bath and allow to cool.
10. Any jars that do not seal should be refrigerated and used within two weeks.

 
Bagnet
1 kg pork belly
1 head garlic
2 medium-size onions, chopped
1 tbsp black pepper, crushed
1 liter of water for boiling the meat
cooking oil for deep frying

Procedure:
1. Clean and prepare the meat.
2. Rub salt all over the meat and let it marinate for at least two hours.
3. In a wok with water, add garlic, onions, and black pepper.
4. Add the pork belly and simmer for at least one hour and cover.
5. Check the meat from time to time and prick the skin with a fork.
6. Continue to cook until the meat is done but still firm.
7. Remove from the wok and set aside, put it on a strainer to drain the water.
8. Let it cool and air dry for at least 2 hours but preferably overnight.
9. Heat 2 liters of vegetable oil a heavy pot.
10. Fry pork belly until golden brown. Set aside for a while, let it cool and put in a rack to drip the excess oil.
11. Then fry again to attain maximum crispiness then serve with pork blood dip.