Adobong Bagnet with Sugpo at Taba ng Talangka Bagnet: 1 kg pork belly 1 c vinegar (white) ½ c fish sauce 1 whole garlic clove 10 pcs whole black pepper 3 pcs laurel leaf Vegetable oil Marinate pork belly in soy sauce, vinegar, garlic, laurel leaves and pepper for 30 minutes to a full hour. (Depending on your flavor profile, the more flavorful you want it to be, the longer the marinade should stay.) Drain and set aside. Slice into pieces. Fry the pork belly in a pan on high flame. Adobo: ¼ c vegetable oil 3 cloves garlic ½ c vinegar ½ c soy sauce ½ tsp black pepper, cracked 2 pcs laurel leaf 1 c chicken stock (or 1 pc chicken cube) 8 pcs sugpo ½ c taba ng talangka 3 pcs sili sigang Sauté garlic in oil until brown. Add the slices of bagnet. Then, add remaining marinade, soy sauce, vinegar, laurel leaves, peppers and chicken stock. Lower the heat and simmer until pork is soft and tender (about 45 minutes to, roughly, an hour). Add sugpo. Cook for about five minutes. Do not overcook the sugpo. Add the taba ng talangka and sili sigang. Cook for another 10 minutes. Ready to serve. Serves four. Read more: lifestyle.inquirer.net/132931/adobong-bagnet-with-sugpo-at-taba-ng-talangka-aka-please-be-careful-with-your-heart#ixzz2icMqu3C2 Follow us: @inquirerdotnet on Twitter | inquirerdotnet on Facebook
Posted on: Thu, 24 Oct 2013 06:21:48 +0000
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