Bagnet from Ilocos tastes extra crunchy when placed on a soft bun! Add a dollop of garlic aioli and some fresh vegetables to bring it all together, then serve with a side of kamote fries. For a full Pinoy diner dinner, serve withKamias Shake, too.
Bagnet Burgers
Bagnet from Ilocos tastes extra crunchy when placed on a soft bun!
Ingredients
Bagnet Burgers
- 1/2 liter water
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 bay leaf
- 1 kilo pork chopped into 6-inch portions
- Oil for frying
- water
- 6 tablespoons garlic aioli
- 3 Burger buns toasted
- 1 medium sized tomatoes sliced into rounds
- 1/2 medium sized Cucumber sliced into rounds
- 1/2 head Lettuce leaves separated
- 1/2 Cup mayonnaise
- 2 cloves Garlic minced
- 2 tablespoons lemon juice
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Instructions
- Make the bagnet: In a stockpot, combine water, salt, pepper, and bay leaves. Bring to a boil. Add pork belly and continue to boil for 45 minutes to 1 hour or until meat is tender. Drain well, pat dry with paper towels, then hang to dry further for 40 minutes to an hour.
- In a stockpot, heat cooking oil. Fry pork belly pieces until golden brown. Drain and pat dry with paper towels. Set aside until completely cool.
- Reheat cooking oil, then fry pork belly pieces again for 2 to 3 minutes. Drain and then sprinkle pork with cold water. Repeat this process several times until skin pops.
- Make the garlic aioli: Simply combine mayonnaise, garlic, lemon juice, salt, and ground pepper. Mix until thoroughly combined. Cover and refrigerate for 30 minutes before serving.
- Assemble the sandwich: Spread 1 tablespoon garlic aioli on each bun. Top with bagnet pieces, tomatoes, cucumbers, and lettuce leaves. Cover with another bun. Serve with kamote fries, if desired.
Tried this recipe?Let us know how it was!
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