Kara David, tinikman ang ipinagmamalaking bagnet ng Nagcarvan, Ilocos Sur! | Pinas Sarap
Aired (June 22 , 2024): Binisita ni Kara David ang Narvacan, Ilocos Sur— ang 'Bagnet Capital' ng buong probinsya—para tikman ang ipinagmamalaki nitong bagnet! Panoorin ang video na ito.
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 6:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 6:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
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00:00When you go to Ilocos, you can't miss Bagnet.
00:09I'm here in Narvacan, the Bagnet capital of the whole province of Ilocos Sur.
00:15And I'm here with one of the famous Bagnet makers, Mr. Mauro.
00:21You're the Bagnet King.
00:23Maybe.
00:25The Bagnet industry is here in Narvacan.
00:29They say this is where the Bagnet industry started.
00:31That's what the elders say, ma'am.
00:33That this is where it really started.
00:35This is where the Bagnet industry started.
00:37Yes, and that's why it's so delicious here.
00:39Because we should stick to the original.
00:41The original is always the best.
00:43So this is our pork belly.
00:45Yes, ma'am.
00:47How do you cut this?
00:49Ma'am, we cut it lengthwise.
00:51Lengthwise?
00:53Like this, ma'am.
00:55But there's a hole like that.
00:57Pork belly is the best part of a pork that is made into a Bagnet.
01:01Aside from having an even meat and fat content,
01:03it also has a wide skin.
01:07Of course, if I were to cut this,
01:09it would be ruined.
01:11Yes, ma'am.
01:13After we finish this,
01:15Hey, you know, this is a belly.
01:17The belly fat is still there.
01:21What are you going to do?
01:23Are you going to look for the dirt?
01:25Yes, ma'am.
01:27Because if you don't wash the meat properly,
01:29the Bagnet will turn black.
01:31Oh, I see.
01:33So after we wash this,
01:35what are we going to do?
01:37Are we going to season it with salt?
01:39There's no seasoning, ma'am.
01:41No seasoning?
01:43Yes, ma'am.
01:45After cleaning the pork belly,
01:47they will put it in a big pot with a lot of oil.
01:51The pork belly will be cooked for three hours
01:53by mixing oil and water
01:55to tenderize the meat.
01:57But when we cook lechon kawali,
02:01we just boil it in water, right?
02:03Yes, ma'am.
02:05But this is boiled in water and oil.
02:07Yes, ma'am.
02:09Why does it need oil?
02:11Because that's our tradition here, ma'am.
02:15And it's better to cook it in oil and water.
02:17So after three hours,
02:19this is what our Bagnet will look like.
02:21It looks tender, right?
02:23Yes, ma'am.
02:25The skin is so tender.
02:27Look.
02:29It's like jelly.
02:31Wow!
02:33It's so tender.
02:35It's really tender, ma'am.
02:37That's the secret
02:39of a delicious Bagnet.
02:41Crunchy on the outside.
02:43Very, very tender.
02:45Very, very tender on the inside.
02:47And to make the skin of the Bagnet crispy,
02:49we'll cook it again.
02:51We'll deep-fry it now
02:53in boiling oil.
02:55Okay, so this is the exciting part
02:57of cooking Bagnet.
02:59This is the second dish.
03:01Yes, ma'am.
03:03This is really boiling oil.
03:05Yes, ma'am.
03:15Wow!
03:17Wow!
03:23Wow!
03:27Yes, ma'am.
03:31Wow!
03:39Look at the difference, ma'am.
03:41It looks different.
03:43Wow!
03:53What's good about this, ma'am,
03:55is that the oil
03:57is getting more and more.
03:59What's getting more and more?
04:01While you're cooking,
04:03the oil is getting more and more.
04:05Why?
04:07Because the meat
04:09releases its own oil.
04:11So, it's like
04:13it's cooking its own oil.
04:15Yes, ma'am.
04:17So, you'll know when it's cooked
04:19and it's crispy.
04:21It's ready.
04:27And the most delicious part
04:29of cooking Bagnet
04:31is the food.
04:33Let's go.
04:35Look at this.
04:37My heart
04:39is getting scared.
04:41My high blood pressure.
04:45So, is this how you sell it?
04:47Yes, ma'am.
04:49Wow!
04:53It's so crispy.
04:55Is it soft?
04:57Let me try if it's really soft.
04:59I'm not good at this.
05:01Wow! It's so soft.
05:05It's so soft.
05:07And when you cut it
05:09like this,
05:13you can hear
05:15the crunchiness.
05:17Wow!
05:19Let's taste it.
05:21I just touched it.
05:23Is this the most delicious part?
05:25Yes, ma'am.
05:27Where do we dip it?
05:29In vinegar, ma'am.
05:31Iloco vinegar?
05:33Yes, ma'am.
05:35Onion.
05:39It's so soft.
05:43And it's so natural.
05:45There's no salt.
05:47There's no salt.
05:49It's just pork.
05:51Yes, ma'am.
05:53Let's taste it.
06:01It's like you're eating
06:03fried rice.
06:07I'm tasting the oil.
06:09I'm getting goosebumps.
06:13It's so delicious.
06:15And it's delicious
06:17when it's natural.
06:21It goes well with
06:23Iloco vinegar.
06:25It's crazy.
06:27It's delicious.
06:29And it's so soft.
06:31It's so soft.
06:33The texture is so good.
06:35The skin is very crunchy.
06:37And when you taste
06:39the meat,
06:43it melts in your mouth.
06:45You don't need anything else.
07:01Thank you for watching.
07:03Please subscribe and like.
07:05See you in the next video.