How to Cook Pork Bagnet

Pork Bagnet is a type Filipino pork dish wherein pork belly (liempo) is boiled until it becomes very tender and then deep fried until the outside turns brown and crispy. This is almost the same as lechon kawali, except that traditional bagnet recipe do not use any seasoning at all. Instead, it utilizes pork fat in order to add flavor to the dish and this is done during the boiling process wherein pork fat or bacon grease is added in boiling water.

I recommend using a single slab of pork belly with a weight of around 2 to 3 lbs. Using a whole slab of pork guarantees the inner part to remain tender and juicy while the outside is being browned and made crispy when frying it. This advice might be familiar to you if you were able to read my recipe post on Super Crispy Lechon Kawali.

Authentic bagnet is fried for a short amount of time. It gets brown and crispy in around 5 minutes. However, it involves applying very high amount heat on the oil. I did not go on the same route because I am concerned about the quality of the final product. Since I am using canola oil, I played safe at 350F because its smoke point is at 400F. This means that canola oil can get burnt if I go beyond 400F, so I just opted for a lower temperature and increased the frying time. The result is just the same anyway – a very tender pork belly in the inside while the outside is brown and crispy.

Ingredients

• 2 lbs. pork belly
• ½ cup pork fat or bacon grease
• 2 quarts water
• 1 ½ quarts cooking oil

Instructions

1. Pour water in a deep cooking pot. Let boil.
2. Add pork fat or bacon grease and then put the pork belly into the pot. Cover and boil in medium heat for 2 to 2 ½ hours or until the pork belly becomes very tender.
3. Remove the pork belly from the cooking pot. Let the temperature cool down to a point wherein you can handle it with your hands. Tap the pork dry with a piece of paper towel. Set aside.
4. Heat oil in a deep fryer or a deep cooking pot (until it reaches around 350F).
5. Deep-fry the boiled pork belly for 15 minutes.
6. Remove from the pot or deep fryer. Let excess oil drip.
7. Cut into serving pieces. Serve with spicy vinegar or you can also use this as an ingredient to other dishes such as pinakbet and sinigang na may bagnet.
8. Serve. Share and enjoy!

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Buffalo Pork Ribs Recipe

Buffalo Pork Ribs makes a good appetizer. It is prepared almost the same way as my Buffalo chicken wings, except that the pork spare ribs needed to be tenderized first before frying. There are two ways to do this: the traditional way of boiling pork for 60 minutes or so until tender, or the Sous Vide method which takes a bit longer.

This is probably the best Buffalo ribs that I made, by far.  The meat was fall-off-the-bone tender, while the outer part is crisp. I also like the outcome from the ratio of butter and hot sauce that I used this time (1:1) . It has the right amount of spiciness and richness which was further enhanced when garlic powder and salt were added.

Ingredients

• 2 lbs. pork spare ribs, cut in 2 inch length pieces
• 4 cups water
• 3 cups cooking oil
• 1 teaspoon salt

Batter Ingredients

• 1 cup all purpose flour
• 2 eggs, beaten

Buffalo Sauce Ingredients

• 6 tablespoons unsalted butter
• 6 tablespoons Frank's RedHot sauce
• ½ teaspoons salt
• 1 teaspoon garlic powder

Instructions

1. Pour water in a cooking pot. Let boil.
2. Add salt. Put the pork spare ribs into the pot. Cover and boil in medium heat for 60 minutes or until the meat becomes tender. Note: add more water if needed. (You can also sous vide cook the pork ribs instead of boiling).
3. Remove the spare ribs from the pot and let the excess water drip.
4. Heat oil in a deep cooking pot.
5. While the oil is heating-up, roll the ribs in flour and then dip into the beaten egg mixture. Dredge it back with flour and then deep fry for 15 minutes in medium heat (around 350F).
6. Remove the deep fried pork spare ribs from the pot. Let the excess oil drip. Place in a large mixing bowl. Set aside.
7. Prepare the Buffalo sauce by combining all the ingredients (listed above) in a sauce pan. Apply heat. Let the butter melt. Stir and continue to cook in low heat for 1 minute.
8. Pour the buffalo sauce all over the deep fried ribs. Toss. Transfer to a serving plate.
9. Serve with celery sticks and ranch dressing as a dip.
10. Share and enjoy!

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Tonkatsu Sinangag at Itlog

One of my favorite silog brunch meal is Tonkatsu Sinangag at Itlog. It is composed of crusted fried pork, garlic fried rice, and piece of sunny-side-up egg. This concept is inspired by the Filipino tapsilogand tosilog wherein cured beef and pork were used respectively. Tonkatsu is  quicker to prepare compares to tapa and tocino because there is no curing involved.

I was looking for a good side dish for the meal. While papaya atchara is good for these types of meals, I thought of using sauerkraut, which is pickled fermented cabbage. I thought that it was perfect. I enjoyed every bite and even had another extra cup of garlic fried rice.

Ingredients

• 1 cup garlic fried rice (sinangag)
• 1 fried egg
• ½ cup tonkatsu sauce

Tonkatsu ingredients

• 1 (5 ounces) slice pork tenderloin or pork chop
• ½ cup Panko bread crumbs
• 3 tablespoons all-purpose flour
• 1 egg, beaten
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 1 cup cooking oil

Instructions

1. Rub salt and pepper all over the pork. Let it stay for 5 minutes.
2. Heat oil in a pan.
3. While the oil is heating-up, dredge the pork on flour. Dip into the beaten egg to coat, and then roll over the plate with Panko breadcrumbs. Note: make sure that the pork is totally covered with crumbs.
4. Fry between low to medium heat for 7 minutes per side or until it turns golden brown. Turn over and pan fry the other side until golden brown. Note: do not apply too much heat because the outer part will get brown quicker leaving the inside uncooked.
5. Remove from the pan. Let excess oil drip. Transfer to a serving plate.
6. Prepare the garlic fried rice and egg (see link above for recipe). Arrange in a serving plate along with the tonkatsu.
7. Serve with tonkatsu sauce. Share and enjoy!

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Paksiw na Lechon Kawali

Paksiw na Lechon Kawali or Lechon Paksiw is a dish that I made using leftover lechon kawali along with my homemade lechon sauce. This is a common dish that I prepare a day after the party as long as there are lechon leftovers.

Lechon might be enjoyable to eat while it is crispy, but there is a small window wherein you can enjoy the lechon at its peak condition (when the skin is still crispy and the meat is moist and tender). Once it gets cold, the crunchy texture of the skin starts to 

The good thing about paksiw na lechon is the idea that I can still enjoy lechon even if the skin is not crispy anymore. I all this the next goodness level of lechon. It is sometime better than the original  form (in my opinion). With my paksiw na lechon kawali, I am assured to still enjoy the same paksiw goodness even after 3 to 5 days as long as it is handled and stored properly. I also feel that the taste keeps on getting better with time.

It is best to make the your lechon paksiw tender for best results. This means cooking the meat in low to medium heat for around 30 minutes to an hour (or more if needed) until the meat gets tender.  The skin will be gelatinous to the point that it feels like it is melting in your mouth.

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Ginataang Manok with Sitaw at Kalabasa

I have been cooking spicy ginataan dishes lately, so I decided to prepare a mild tasting ginataan dish that is simple yet delicious. I call it Ginataang Manok with Sitaw at Kalabasa. This recipe does not require any form of chili, which means that it can be enjoyed by everyone particularly those who have low tolerance to spicy food, but love dishes cooked in coconut milk.

This dish has more than one variation; pork or shrimp (or both) can be used instead of chicken, while snake beans or string beans (sitaw), and Calabaza squash or butternut squash are ideal. I used a special type of coconut milk for this recipe. It is in powder form and it already contained spices and seasonings that helped make this dish tasty and even more delicious.

On another note, have you tried prepping your meals at least a few days before to save more time? I asked this question because this recipe is an example of those dishes that I prepare beforehand if I knew that my week would be busy. The prepping that I do mostly involves the meat only. I make sure that the meat is already pre-cooked and tender. This will require me to perform the first half of the recipe, which means sautéing the meat in garlic, onion, and what have you. The next step is to simmer the meat in water or broth (depending on what the recipe is asking for) until tender. The meat is then stored in a covered container and placed inside the refrigerator or freezer. I usually do this over the weekend, when I have extra time.

Ingredients

• 2 lbs. chicken, cut into serving pieces
• ¾ lb. (340 g) kalabasa (calabaza squash or butternut squash), cut into cubes
• 12 pieces sitaw (snake beans), cut in 2 inch length
• 1 medium onion, diced
• 4 cloves garlic, crushed
• 1 (40g) pack Knorr Ginataang Gulay Mix
• 2 ¾ cups water
• 2 teaspoons patis (fish sauce)
• ⅛ teaspoon ground black pepper
• 3 tablespoons cooking oil

Instructions

1. Heat oil in a pot.
2. Sauté garlic and onion
3. Add the chicken and then continue to cook until the color turns light brown.
4. Pour 2 cups water. Let boil. Cover and cook in medium heat for 40 minutes. Note: add more water if needed.
5. Add the kalabasa into the pot. Stir and then cook for 5 minutes.
6. Prepare the gata by combining ¾ cup lukewarm water with Knorr Ginataang Gulay Mix. Stir and pour into the pot. Cook for 2 minutes.
7. Add the sitaw (snake beans). Cover the pot and cook for 3 to 5 minutes.
8. Sprinkle some ground black pepper into the pot and pour the fish sauce in. Stir and cook for 1 minute.
9. Transfer to a serving bowl. Serve.
10. Share and enjoy!

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Chicken Arroz Caldo Recipe

Chicken arroz caldo is a type of Filipino rice porridge with chicken slices. It is best served when topped with hard boiled eggs, some chopped scallions, and toasted or roasted garlic. I personally like to squeeze a piece of calamansi or lime over the toppings. It makes the dish taste fresher and delicious.

This chicken arroz caldo version makes use of glutinous rice (or malagkit). It is the variety of rice that is frequently used to make rice cakes or kakanin such as biko and suman. The previous arroz caldorecipe that I shared is almost the same, except that it asks for regular white rice such as Jasmine.

Ingredients

• 2 lbs. chicken, cut into serving pieces
• 1 cup glutinous rice (malagkit)
• 1 Knorr chicken cube
• 4 hard boiled eggs
• ½ cup chopped scallions
• 1 medium yellow onion, diced
• 3 thumbs ginger, minced
• 4 cloves garlic, chopped
• ¼ cup kasubha (safflower)
• ½ cup roasted garlic
• 6 to 7 cups water
• 3 tablespoons cooking oil
• ¼ teaspoon ground black pepper
• 2 to 3 tablespoons fish sauce (patis)

Instructions

1. Heat oil in a deep cooking pot.
2. Saute garlic, onion, and ginger.
3. Once the onion gets soft, add the chicken. Saute for 2 to 3 minutes.
4. Add the glutinous rice. Cook for 1 minute.
5. Pour the water into the pot. Let boil.
6. Add the chicken cube. Stir. Cover and cook in medium heat until the rice absorbs the water and the texture becomes porridge-like. Note: Stir the mixture once in a while concentrating on the bottom of the pan to make sure that the rice do not stick. You can add more water if needed.
7. Add ground black pepper, fish sauce, and kasubha. Stir and cook for 3 minutes.
8. Transfer to a serving bowl. Top with scallions, boiled eggs, and roasted garlic. Serve with calamansi or lime.
9. Share and enjoy!

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Sous Vide Chicken Adobo

Sous Vide Chicken Adobo is a version of Filipino Chicken adobo cooked using the Sous Vide method, which involves cooking food in lower (but precise) temperature. It involves vacuum-sealing food in a freezer bag or pouch, and submerging it in a temperature-controlled water bath. This method enables you to achieve the desired doneness on any meat that you cook (as long as you set the temperature and time properly).

This chicken adobo was initially cooked at 155F for 4 hours. It is then transferred to a pot and cooked in the stovetop for an additional 10 to 12 minutes to finish the adobo. The result was a very tender and tasty chicken adobo that is cooked just right.

If you want to try to cook your chicken adobo entirely using sous vide, all you have to do is add the vinegar along with the soy sauce and other ingredients so that it will cool alongside with everything. However, I still feel that finishing it in a stovetop is better. It is a matter preference.

Ingredients

• 1½ lbs. chicken thighs and drumstick
• 6 pieces dried bay leaves
• 1 cup soy sauce
• 1 head garlic, crushed
• 1 tablespoons whole peppercorn
• ¼ cup vinegar
• ½ cup chicken broth

Instructions

1. Place the chicken pieces in a resealable freezer bag. Add bay leaves, peppercorn, garlic, and soy sauce. Vacuum-seal the bag.
2. Pour water into a heat-safe food storage container or deep pot. Preheat water using a sous vide cooker at 155F.
3. Gently submerge the sealed bags or pouches with chicken. Let it cook for 4 hours.
4. Remove the chicken from the bags. Transfer to a cooking pot with half of the marinade (soy sauce mixture).
5. Put the cooking pot in a stovetop. Let the liquid boil.
6. Add chicken broth and vinegar. Cover and cook for 5 to 8 minutes.
7. Transfer to a serving plate. Serve.
8. Share and enjoy!

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Chicken Curry

Chicken Curry is one of my favorite chicken dishes. I have always liked how yummy it tasted and enjoy its rich and thick sauce.

This chicken curry recipe is more straightforward compared to Pinoy Chicken Curry. It makes use of lesser ingredients that are easy to find and equally good, if not better.

I always liked the idea of adding green peas and potato to curry dishes. This is not an exception. I think that these vegetables add value to the dish. What makes this chicken curry recipe more special is the use of Knorr Ginataang Gulay Mix, which made a positive difference in the overall quality of the dish.

I tried to use Knorr ginataan mix instead of coconut milk because I knew that it can improve the taste of ginataan dishes, like Ginataang Gulay with Pork and Shrimp. It seemed to be a good choice because my chicken curry turned out rich and very tasty. In fact, I had more than one serving of this dish. It was superb!

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Chicken Adobo sa Gata

Chicken Adobo sa Gata is my next favorite chicken adobo version next to classic adobong manok. I like it because it is rich and tasty — simply delicious!

Have you tried cooking this dish yet? If not, this recipe along with the cooking video below should be able to guide you from start to finish. If you are a beginner or an intermediate cook, this recipe is a good resource.

The first thing that I did was to marinate the chicken is soy sauce, garlic, and crushed peppercorn. The minimum time to marinate is 20 minutes, but I suggest that you do it for 1 hour if you have extra time. This will let the chicken absorb the flavor better.

After marinating, you can start cooking the remaining garlic. Add the marinated chicken followed by the dried bay leaves. The vinegar will be next. At this point, you already have chicken adobo. Enhance it further by pouring the coconut milk into the pot where all the ingredients are.  This makes regular chicken adobo taste better.

The recipe is simple and straightforward. If you have questions, suggestions, or reactions, please add your comment below.

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Super Tender Juicy Chicken Nuggets

Ever tried to make your own homemade chicken nuggets? I was successful to make tender chicken nuggets with the use of buttermilk. Now, I have a new recipe that worked even better. The nuggets are very tender and moist in the inside, while the crispy on the outside. I call it Super Tender Juicy Chicken Nuggets. You can simply call it yummy.

This homemade chicken nuggets version makes use of a progressive way of cooking known as sous vide. It is a method to prepare food by partially cooking in low temperature over a course of time. This makes meats (such as chicken) tender and moist while maintaining its natural flavor. For more information on how to cook sous vide, you can refer to our sous vide chicken adobo recipe postwherein I shot a video that detail the steps. I also showed how to properly vacuum seal the bag using a method called water displacement.

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Spicy Honey Chicken with Steamed Vegetables

Spicy Honey Chicken with Steamed Vegetables is something that I enjoyed eating for dinner. It was light, tender and delicious. I did not have any guilt after having it because it is healthy, without a doubt. It is low in fat and high in protein; it also has extra vitamins and nutrients from the steamed vegetables. I think that I must consider adding healthy food in my diet since I’m not getting any younger.

It is easy to make Spicy Honey Chicken. The first thing that I did was to prepare the boneless chicken breast by slightly flattening it. I did this by placing the slice of chicken over a chopping board and covered it with a clear plastic wrap. I then pushed the palm of my hand against it (starting from the center moving outwards) until I got the thickness and size that I wanted.

The next thing that I did was to combine all the rub ingredients. I am talking about garlic powder, paprika, cayenne pepper powder, salt, ground black pepper, and cumin. These ingredients helps make the chicken taste even better. Simply rub the mixture all over the chicken breasts without leaving any spot open. Let it stay for 10 to 15 minutes so that the chicken can absorb the spices.

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How to Cook Sinampalukang Manok

Sinampalukang Manok is a chicken soup dish with a sour broth. It is has similarities to Sinigang, which happens to be one of the most popular Filipino dish. I like Sinampalukang Manok because it is simple and delicious. This dish has minimal ingredients  yet it is very flavorful. I prefer to have it while it’s still piping hot.

Tamarind leaves are traditionally used to make the broth sour. These are boiled until the flavors are completely extracted. In this recipe, I made use of tamarind flower buds. It provides a mildly sour taste, which I think is the same when tamarind leaves are used. Since I want my sinampalukang manok really sour, I added a pack of Knorr Sinigang Mix. It was perfect!

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Ginataang Manok Na May Luyang Dilaw

Ginataang Manok Na May Luyang Dilaw is a version of Ginataang Manok that uses turmeric. This ingredient is referred to as  luyang dilaw in Filipino because of its similarity to ginger in terms of visual appearance.  This dish is rich, creamy, and flavorful. In addition, it has also additional health benefits brought about by turmeric.

Turmeric is considered to be both a spice and a medial herb. This spice provides the yellow color to curry (which is a combination of different spices). As a medicinal herb, turmeric has more than a handful health benefits. It is said to help lower bad cholesterol, help ease itching, and can reduce pain due to osteoarthritis.

Ginataang manok is one of the dishes that I enjoy to eat with rice. I think that the coconut milk and chicken complements each other and work in perfect harmony. The addition of turmeric made it better. The dish looked more appetizing.

Here are some tips before you start cooking Ginataang Manok Na May Luyang Dilaw. it is ideal to have fresh turmeric on hand, but you can always use turmeric powder as a substitute. I used hot pepper leaves for this recipe. Feel free to also use either malunggay leaves or spinach as alternatives. I like to add chili pepper to my ginataan dishes, this ingredient is optional for this recipe.  Happy Cooking. Enjoy!

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BBQ Chicken Wrap

BBQ Chicken Wrap is a light and healthy dish that you can have for lunch or dinner. It is easy to make and tastes yummy too. I made this using sun dried tomato tortilla, but you can also use spinach tortilla or regular flour tortillas.

The wrap is composed of sliced grilled chicken BBQ (using boneless chicken breasts), chopped fresh Romaine lettuce, coleslaw veggies such as green and purple cabbages and carrots. I also added some shredded cheddar cheese to make it taste better.

There is a bit of cooking involved in the process, but it is quick and simple. Boneless chicken breasts need to be rubbed with salt and oil before grilling. It takes around 6 minutes per side to grill the breasts. The first 3 minutes (per side) was done without brushing the BBQ sauce. I applied the basting sauce after 3 minutes and continued to grill the chicken for an additional 3 to 4 minutes. The result was tasty and tender. I really loved it.

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