We live for the crunch, the crisp, the munch-worthy texture! We have professed our love for that thing a lot of times in a lot of our stories already, so us saying that should not come off as a surprise, right? As that is the case, you probably are not blind to our love for Sisig as well, considering we have told you that is one of our favorite Filipino dishes too, plus we have shared with you not one, but two Sisig Recipes already — the Chicken Sisig and Pork Sisig!
It’s just so easy to love Sisig, isn’t it? It’s amazing with rice and splendid with drinks so whether you are having it as a viand on your family table or as a pulutan on your inuman session, that moment is guaranteed as a good time already. That’s how amazing Sisig is! On top of that, it is absolutely a munch-worthy dish as well, like any crunchy nomnom there is, so to say. But wait, what if we tell you we have taken that munch goodness up a notch as we have combined Sisig with another crispy and tender Filipino classic! That’s right, here we are again combining two delicious dishes into one scrumptious creation!
Bagnet is yet another Filipino dish that is a head turner. Seriously, this one can be the center of attention in any gatherings, may it be an intimate one like a family get-together or a big one like a barangay fiesta of some sort. That’s how much of a star dish Bagnet is! Plus, putting it onto a typical Pinoy ulam makes that ulam even more exciting than it already is. Don’t believe us? Just check out our Ginataang Kalabasa at Sitaw with Bagnet, Ginisang Munggo with Bagnet, and Pinakbet with Bagnet Recipes among others, to see what we are talking about.
That said, if you still don’t get what the purpose of all this is, then let us present you our Bagnet Sisig Recipe! As we have established not only our love for both, but also the deliciousness and awesomeness of each dish, let us now share with you how you can even enjoy these two even more by combining them and making one irresistible dish out of them. The classic Bagnet style of cooking pork together with the classic Sisig just work wonders, we are telling you!
The Bagnet Sisig has been in the Sisig scene for a quite a time already and we are living for it! If you think Bagnet and Sisig is already munch-worthy on their own, then wait until you try our Bagnet Sisig! You are going to love every tasty mouthful of this dish as you are going to enjoy that trademark crunch Bagnet has while also delighting in that signature tangy, spicy, and savory flavors Sisig is all about.
AuthorwhattoeatphDeep-fry pre-cooked bagnet for 5 to 8 minutes.
Slice green chilis, red chilis, onion leeks, and onions. Set them aside.
Once bagnet is ready, chop it into small pieces.
Place chopped bagnet in a huge bowl.
Then add onions, red chilis, green chilis, ground black pepper, salt, mayonnaise, and lemon juice. Mix well until everything is evenly distributed.
Put butter in a skillet. Let it melt.
Add bagnet sisig mixture into the skillet. Mix again.
Add crushed chicharon, and then top it with onion leeks.
This is optional, but adding an egg on top of it and letting it cook for a bit is also possible.
Serve Bagnet Sisig (with or without egg) and then enjoy!
Ingredients
Directions
Deep-fry pre-cooked bagnet for 5 to 8 minutes.
Slice green chilis, red chilis, onion leeks, and onions. Set them aside.
Once bagnet is ready, chop it into small pieces.
Place chopped bagnet in a huge bowl.
Then add onions, red chilis, green chilis, ground black pepper, salt, mayonnaise, and lemon juice. Mix well until everything is evenly distributed.
Put butter in a skillet. Let it melt.
Add bagnet sisig mixture into the skillet. Mix again.
Add crushed chicharon, and then top it with onion leeks.
This is optional, but adding an egg on top of it and letting it cook for a bit is also possible.
Serve Bagnet Sisig (with or without egg) and then enjoy!
