Friday, October 20, 2006

Bagnit bento

More of K's delayed bento posts. *yawn* Sigh. It's weird when your body clock refuses to adjust. Never been a morning person.


- Rice + furikake + fried eggplant slices
- tamagoyaki + sliced tomato + bagnit on a lettuce leaf
- packet of instant miso soup

* Bagnit is a local dish which is basically pork that has been smoked/cured and then later on deep fried. Best served crunchy and with dipping sauce. Not for the health-conscious. ^_^;;; Sorry, to lazy to look for a wiki link or something. I'll just try to edit this later. Anyway, I love the stuff.

Assembled bentos + extra bento containing same food + containers with dipping sauce for the bagnit and grapes.

close-up of my next-favorite pair of chopsticks, featuring the tanuki design on the left and the usagi design on the right. ^^


K tries to describe bagnit:
It is a delicacy that is common in the Northern provinces of the Philippines, particularly the Ilocos region. Bagnit is chunks of pork that are cured and smoked and basically undergoes a process which preserves the meat without chemicals. In fact, well-prepared bagnit can be stored at room temperature for months without going bad.

When serving the bagnit, though, it has to be cut up into bite-sized pieces and then deep fried. Often, because of the fat attached to the meat, most prefer to just "sweat out" the bagnit pieces in a pan, and if one placed a few drops of oil in a pan, there would be a whole lot more in it by the time the bagnit is fully cooked and ready to serve. Because of all the processes that the meat has gone through, after frying the bagnit, the fat and even the skin that is attached to the meat turn out very crunchy thus making the very last bit of bagnit edible. When cooked, the bagnit looks like lechon kawali, or chicharon.

Bagnit is best served with dipping sauce which could be anything from a soy sauce and calamansi mix (or calamansi and soy sauce + onions and garlic with a dash of ground pepper), or "Mang Tomas" (an "all-purpose" sauce which is commonly sold in bottles in groceries, and is made from liver, water, sugar, salt, vinegar, bread crumbs and black pepper. Also used for lechon... err... better just read about it here, and here). It can also be dipped in banana ketchup or bagoong.

1 comment:

Zenngeist said...

I think I've seen these boxes being sold at the Japan Home store. I didn't know they were so tiny!

Where did you get the bands to tie them? The ones I saw at Japan Home didn't come with bands.

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