Ilocos Bagnet, Steamed Vegetables, and Anchovy Paste (Bagoong Isda)

Bagnet

Authentic Ilocos Bagnet, steamed vegetables, and bagoong monamon … one last Vigan lunch hurrah!

Ilocos Bagnet, Steamed Vegetables, and Anchovy Paste (Bagoong Isda)

If you think you’ve heard the last of Vigan yesterday, then you are all wrong. Vigan Longganisa wasn’t the only one I bought from Tongson Royal Bibingka — I also bought half a kilo of Bagnet… just because we couldn’t get enough of it.

To my non-Filipino friends, Bagnet is Ilocos’ version of the popular Lechon Kawali or Deep Fried Pork Belly but instead of lechon sauce or liver sauce, Bagnet is usually served with bagoong monamon or anchovy paste together with some chopped onions and tomatoes and perhaps steamed vegetables on the side.

Although I try to avoid it as much as possible during regular days, somehow being in Ilocos Sur (Vigan, in particular) kinda lured me into eating more of it — I guess that’s what happens when you’re faced with authentic Ilocos Bagnet.

You see I even bought some to take home.. and this is what happened for lunch today…

Ilocos Bagnet, Steamed Vegetables, and Anchovy Paste (Bagoong Isda)

Bagnets were deep fried. Okras, kamote tops, and kangkong were steamed. And anchovy paste were sautéed in garlic and ginger.

Oh, and a basin of rice were eaten too! BURP!

Meanwhile, since I don’t think I’ll be able to post our 6-Day Ilocos getaway soon, I’m leaving you with a 12-minute video where all of our adventures are squeezed in….

We are just so crazy in this video.. hope you get a good laugh.

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Ilocos Bagnet, Steamed Veggies, and Sauteed Anchovy Paste (Bagoong Isda)

  • Author: Peachy Adarne

Ingredients

Scale
  • 500 grams ready-made Bagnet from Ilocos
  • cooking oil for frying
  • Okra, Kamote Tops, KangKong

Anchovy Paste

  • 1 tbsp cooking oil
  • 2 cloves garlic
  • 1 inch knob of ginger
  • 1/2 cup anchovy paste
  • 3 tbsp vinegar

Instructions

  1. Put Okra, kamote tops, and kangkong in a steamer and steam until cooked. Set aside.
  2. For the Anchovy Paste: Heat oil a small sauce pan. Sauté garlic and ginger until fragrant. Pour in anchovy paste, stir and bring into a boil. Add vinegar and bring into a boil before stirring.
  3. Reheat Bagnet by re-frying to get that crispy, crunchy texture. Heat oil in a pan and deep fry sliced bagnet until golden brown.
  4. Serve steamed vegetables, Bagnet, and anchovy paste with hot steaming rice.

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6 Responses

  1. That photo makes me want to eat bagnet right now! We ate it in all restaurants we went to in Ilocos Sur and Norte two years ago. 🙂

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →

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