Pansit Bihon with Vigan Bagnet


Pansit Bihon with Vigan Bagnet
Pansit Bihon with Vigan Bagnet. Some of our regular readers may already know that I am from Vigan, I grew up in Vigan. And I strongly telling everyone, one of the must foods you must have while visiting Vigan is the Vigan Bagnet. Bagnet is the Ilocano version of lechon kawali in the simplest description. Large chunks of pork leimpo, belly or pork sides, deep fried for at least two times until crispy. It is serve with chopped tomatoes and onions with bagoong na isda, or with Iloco vinegar and hot chili dip.

Pansit Bihon with Vigan Bagnet Recipe

On my recent trip to Vigan I brought home with me several kilos of the Vigan Bagnet. Today I will use some of the bagnet for my Pansit Gisado, Pansit Bihon with Vigan Bagnet, I did not use any other meat or seafood ingredients just plain Vigan Bagnet and the usual Pansit Guisado vegetables.

Pansit Bihon with Vigan Bagnet Gisado

Cooking is straight forward and very quick, all it takes is stir-fry the ingredients. I did not even used cooking oil, The Vigan Bagnet is already full of fats, all I did was let the Vigan Bagnet pieces render oil, to be used for stir-frying the pansit ingredients.

Here is the recipe of my Pansit Bihon with Vigan Bagnet.

Ingredients:

Vigan Bagnet

1/2 kilo bihon noodles
1/4 kilo Vigan Bagnet, cut/sliced into small pieces
1 medium size carrot, skinned, cut into thin strips
1 small bunch of green beans, trimmed, sliced diagonally into thin slices
1/4 small size cabbage, shredded
3-4 stalk kinchay, chopped
2 tbsp. fish sauce
1/4 cup soy sauce
1 head garlic, crushed,  peeled, chopped
1 medium onion, peeled, chopped
1/2 tsp. ground black pepper
kalamansi

Cooking procedure:

Pansit Bihon with Vigan Bagnet - Cooking Procedure

Soak the bihon noodles for 15 to 20 minutes then drain, keep aside. In a large frying pan or wok, stir fry the bagnet for 3 to 4 minutes until it renders fats, remove from the wok and keep aside leaving the rendered oil in the wok. Heat the rendered oil and stir fry the garlic until color changes to light brown and crisp. Remove half of the fried garlic and keep aside for garnishing. Then add in the chopped onion, 1/3 of the stir-fried bagnet, half of the kinchay and stir-fry for about 1 to 3 minutes. Add in the soy sauce, fish sauce, ground black pepper and 3 cups of water, let simmer for about 1 or 2 minutes. Add in the carrots and green beans and continue to cook for about half a minute.  Add in the soaked noodles then the cabbage and remaining kinchay, stir cook for 3 to 5 minutes. Correct saltiness if required by adding more soy sauce. Now add in half of the remaining bagnet, continue to stir cook for another 3 to 5 minutes. Arrange in a platter topped with the remaining fried bagnet and garnished with fried garlic and some kinchay. Serve with kalamansi.

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