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.


See related Pansit Noodle Recipes; 

La Paz Batchoy 
Bam-e, Pansit Bisaya 
Pansit Bato, Pansit Bicol Special 
Pancit Bato, Pansit Bicol

Comments

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plant...
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor...
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s...
Read more