(Deep Fried Bagwang Garnished Stewed Veggies)

Bagwang is spices and herbs-rich processed pork neck available only at
Manila Q.
It’s the technological recasting of Ilocos’ (a northern Philippine province)
(our inspiration for the innovation-boiled deep fried pork belly cubes)

World of differences:
Bagnet-pork belly from Philippines, boiled in salt, double-triple fried. Usually in cubes and undergoes further frying before serving.
Bagwang-pork neck either from Canada, Germany, France or USA,
marinated for days in spices and herbs solution, single deep frying that lasts for 28 hours-even left overs, when foil-wrapped-refrigerated, retain its crispness beyond 24 hours. Larger and thicker machine-slices than your usual bacon.

But these are plain top ups.
Added appeal, bite and cost.
The prep sequence unto different veggies to elicit
individual-optimal flavor is our concern.

Into the kitchen we proceed.

Prep time: 30 minutes
Cook time: max 15 minutes
Total time: 45 minutes
Serves: 6
Cooking media: frying pan, kitchen turner or flat laddle (“siyanse”)

¼ kilo Bagwang, sliced to bite sizes or pork cubes
150 grams shrimp paste (“cooked bagoong alamang”)
120 ml EVOO (Extra Virgin Olive Oil)
6 cloves crushed fresh garlic
1 medium onion (red or white) diced
1 medium tomato-diced
½ squash or pumpkin (“kalabasa”) de-seeded, de-skinned, squared
1 piece eggplant (‘talong”) sliced
5 strands/pieces string beans (“sitaw”) both ends removed cut about 2 inches
1 bundle watercress (“kangkong”) leaves and roots removed cut about 2 inches
3 grams ground black pepper

1. Under medium, pre-heat oil and fry Bagwang in oil until crunchily satisfied.
Set aside.
2. In the same oil, saute´ garlic very lightly, add in onion, toss about 30 seconds
then pour in tomatoes.
3. Tumble for about 1 minute. Then add in squash. Toss for 2 minutes.
4. Pour “bagoong”. Continue tossing for a minute.
5. Sprinkle black pepper on all sides then add in “sitaw”. Toss for 30 seconds.
6. Pour in “kangkong” and “talong” and the OPTIONAL MSG tumble and toss
well for just a minute more.
7. Transfer to serving plate. Garnish with fried Bagwang.
8. Witness the smiles amidst rounded eyes of your loved ones as you bring your
masterpiece to center table.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

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