Bagnet Ilustrado With KBL Sauce Recipe (Kamatis, Bagoong, Lasona)

INGREDIENTS:

• ½ kilo pork belly
• ½ cup fish sauce (patis)
• 1 cup vinegar Ilocos or sukang iloko
• 100 gms. garlic
• 50 gms. black pepper
• 2 pcs. bay leaf
• 4 cups purified water
• Sauce:
• 100 gms. red or green tomato
• 100 gms. lasuna (small onions from the Ilocos region)
• 15 gms. ginger
• 15 gms. chili finger
• 1/4 of a long neck bottle Bagoong Balayan

INSTRUCTIONS:

1. Combine pork belly with fish sauce, vinegar, garlic, black pepper and bay leaf in a pan and cook for 45 minutes.
2. Simmer until meat is tender.
3. Set aside for 10 minutes
4. Put the meat in the oven at 180 degrees for 30 minutes until it is cooked to medium.
5. Allow to settle and cool.
6. Slice horizontally and deep fry until golden brown. Watch for the skin to become crispy but be careful not to burn it as it will have a bitter taste.
7. Plate and serve with the KBL sauce on the side or in a separate container.

Source: Pinoy Food Blog

Share It To Your Friends!

Loading...