Crispy Binagoongang Bagnet Recipe

Bagoong is a well-known condiment in the Philippines. Others find it intimidating because of its smell and taste, but a lot of people, including us, find it absolutely tasty and yummy! Made with either fermented fish or krill or shrimp paste with salt, Bagoong comes in different variants and each of the variants can be used in different ways, but in general, it is used as an added flavor to a dish.

Now, as most Filipinos really enjoy having Bagoong in their food, then say hello to another popular Filipino dish, the Binagoongang Baboy. This dish is just the perfect dish to eat with rice and we know we say that a lot, but this dish realy is it, because its strong, bold flavors just go really well with steamed white rice! Moreover, this dish is a classic Filipino stew made with pork belly, tomatoes, shrimp paste aka Bagoong, as well as chili peppers — all these ingredients are what make a Bagoong really delish!

However, as this is us talking, you probably know by now that we love putting a twist on some classics, and it just so happened that this day is one of those days. Today, we decided to use Bagnet on the classic Binagoongan Baboy, hence we are calling it Binagoongang Bagnet.

Our Binagoongang Bagnet is a brainchild of our love for Binagoongan and Bagnet. With the pungent aroma and taste of Bagoong all mixed up with the tenderness and crispness of Bagnet, you surely will be drooling non-stop with us until you make your own — and that is no problem, because we got you.

Below is our Binagoongang Bagnet Recipe and it will definitely bring joy not only to your day, but to family’s as well! Eat well!

Ingredients:
 1 kg Bagnet, deep fried
 3 eggplants, sliced
 2 tomatoes, chopped
 2 green chilies, sliced
 3 red chilies, sliced
 1 onion, chopped
 5 cloves of garlic, chopped
 ½ tsp black pepper
 2 laurel leaves
 4 tbsp shrimp paste
 2 tbsp vinegar
 ½ tsp salt
 1 tbsp brown sugar
 1 cup of water

Directions:
1

Start with cutting the Bagnet into your desired sizes. Then fry the sliced eggplants.

2

Saute' garlic, onion, tomatoes, and shrimp paste. Add the Bagnet, vinegar, laurel leaves, salt, black pepper and water. Bring to a boil.

3

Add brown sugar, red chillies, green chillies and mix well.

4

Serve hot in a bowl and garnish with the fried eggplants. Enjoy!

Ingredients

Ingredients:
 1 kg Bagnet, deep fried
 3 eggplants, sliced
 2 tomatoes, chopped
 2 green chilies, sliced
 3 red chilies, sliced
 1 onion, chopped
 5 cloves of garlic, chopped
 ½ tsp black pepper
 2 laurel leaves
 4 tbsp shrimp paste
 2 tbsp vinegar
 ½ tsp salt
 1 tbsp brown sugar
 1 cup of water

Directions

Directions:
1

Start with cutting the Bagnet into your desired sizes. Then fry the sliced eggplants.

2

Saute' garlic, onion, tomatoes, and shrimp paste. Add the Bagnet, vinegar, laurel leaves, salt, black pepper and water. Bring to a boil.

3

Add brown sugar, red chillies, green chillies and mix well.

4

Serve hot in a bowl and garnish with the fried eggplants. Enjoy!

How to cook Binagoongang Bagnet?

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