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Bagnet
Ilocos Region — Mother recipe · en it
Bagnet is a delectable specialty of Filipino cuisine, particularly beloved in the Ilocos region, where roasted meat is served with a crispy crust and a tender interior.
📷 Theoylmaid — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 15 min prep + 120 min cottura · 4 porzioni · media
Ingredients
- 4 bagnets (pig knuckles)
- 1 onion
- 2 dried dates
- 200 g zucchini
- 200 g bell peppers
- 200 g potatoes
- 100 ml olive oil
- 100 ml red wine
- 100 ml water
- 100 g sugar
- 100 g salt
- 100 g pepper
Method
- Prepare the bagnets by removing the skin and membranes.
- In a pan, fry the bagnets with olive oil, onion, and bell pepper until golden brown.
- In a pot, add the bagnets with water, red wine, sugar, salt, and pepper.
- Boil for about 2 hours or until the meat is tender.
- Cut the vegetables into pieces and add them to the pot to finish cooking.
- Serve hot, accompanied by the vegetables.
The story
Bagnet is a culinary tradition dating back to Spanish colonization, when settlers used less favored cuts of meat to create delicious and nutritious dishes.
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