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Binagoongan bagnet with talong be considered as a Crispy Binagoongan version. This dish is simply delicious. It is full of flavor and has that crispy texture from the bagnet (or lechon kawali) that makes an inviting sound in every bite.
I have been cooking this dish for the longest time. It might look complicated, but it is really easy to cook. It almost has the same cooking time as binagoongang talong provided that the pork belly was prepared ahead of time.
Ways in Cooking Bagnet
There are more than one way to make bagnet or lechon kawali crispy. You can either deep fry it, which is the traditional way. Another method is baking it in the oven. This can be time consuming compared to frying in oil.
My favorite method is air frying (or cooking it using a turbo broiler). It is quicker and there is no risk from oil splatters. It is good to be always safe while cooking in the kitchen and still get the results that you want.
Storing Chicharon Bagnet
I suggest to cook more than enough bagnet on any day that you intend to make one. Keep the excess in the freezer. You can thaw it later on when you want to make crispy binagoongan, and then re-heat in the oven to make it crispy again. A better idea (and a more convenient one probably) is to air fry the thawed bagnet until the skin gets crispy again.
Now you know one of my secret for coming-up with somewhat time consuming dishes in such a small timeframe. In addition, it should be safe to freeze bagnet for up to 4 weeks.
It is ideal to consume the dish in one sitting. Although we can still enjoy what will be left over for later, I personally think that the pork belly is best enjoyed while crispy.
Try this Binagoongan Bagnet with Talong. Enjoy!
- 1 lb. bagnet (crispy pork belly), sliced into serving pieces
- 2 pieces eggplant sliced
- ¼ cup bagoong alamang (shrimp paste)
- 2 pieces Serrano pepper sliced
- 1 piece tomato chopped
- 1 piece onion minced
- 2 cloves garlic minced
- 1 teaspoon vinegar
- 1 teaspoon granulated white sugar
- 1 cup water
- 3 tablespoons cooking oil
- 1/8 teaspoon ground black pepper
- Heat the oil in a cooking pot.3 tablespoons cooking oil
- Sauté the garlic, onion, and tomato.1 piece onion, 2 cloves garlic, 1 piece tomato
- Once tomato and onion softens, add the bagoong (shrimp paste). Stir.¼ cup bagoong alamang
- Pour-in water and vinegar. Let boil.1 cup water, 1 teaspoon vinegar
- Add the sliced eggplants, chili pepper, and half of the bagnet. Cover and cook in low to medium heat until the sauce reduces to half.1 lb. bagnet, 2 pieces eggplant, 2 pieces Serrano pepper
- Season with ground black pepper and sugar.1 teaspoon granulated white sugar, 1/8 teaspoon ground black pepper
- Transfer to a serving plate. Add remaining bagnet.
- Serve warm with rice. Share and enjoy!