The Philippine Island is best known for its awesome and wonderful tourist destinations. From our exotic forest and underground caves to historical provinces and perfect beaches, we Filipinos take pride to what the country has to offer. I guarantee you that in every city or town you have to visit, not only warm and generous smiles will welcome you but also mouth-watering dishes are ready to be served on your plate. Vigan’s Bagnet and Longanisa
Vigan City is a famous Northern Luzon destination in the Ilocos Province. It is well-known because of its preserved historical heritage but most specially for its delicious bagnet and longanisa.
Bagnet is an Ilocano pork dish that is popular because of its double-fried crispiness. It is cooked in lard (note: its own mantika) in a big kawali over an old-school, wood-fired cement oven. Kasim is the part of the pork that is used for the Bagnet. It is deep-fried with salt for 2-3 hours until it softens and becomes red.The best way to know if it is cooked is by touching it. The oil is removed afterwards. Then, the fried pork is allowed to settle for 15 minutes before putting it back and frying it again for maximum crispiness. (Source:www.ourawesomeplanet.com)
Bagnet is best served hot with either a special vinegar sauce or a Mang Tomas sauce. Bagnet can also be mixed with local vegetables in a famous dish called Pinakbet just like the one I made last night.
Longganisa on the other hand is pork meat and fat stuffed into an intestine wrap. Vigan’s version is salty and best paired with Ilocos Vinegar. The secret of this Vigan Longganisa? It has a ratio of 20 kilos of meat to 10 kilos of fat.The meat is mixed manually with Sinait Garlic crushed in San Esteban Almeres. Sugarcane vinegar is added along with Atsuete with soy sauce (to give it color). The mixture is then packed inside the small intestines and sealed with an Astra 20 thread.
They clean the longganisa in water before they hang it to dry. This delicacy is sold per pack. To prepare the dish, place the product in a skillet, add a little water, let it boil and be fried in its own fat. Best served with native Ilocos vinegar. (www.ourawesomeplanet.com)
Come, and visit the Philippines and try these delicious specialties. 🙂