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Rinse the pork belly well a few times. Rub with salt, massaging thoroughly
In a pot over medium heat, place pork, bay leaves, and enough water to cover everything. Boil for 1-2 hours. Remove pork belly.
In another pot, combine water and oil and heat over medium-low heat. Place pork belly into the oil and cook for 3 hours. Remove pork to drain.
Drain pork belly thoroughly of excess water. Air dry for a few hours.
Cut bagnet into slices. In a pan over medium-high heat, fry the bagnet slices for about a minute until crispy.
Pound the siling labuyo, sugar, and alamang into a coarse paste. Transfer to a bowl and mix in patis and calamansi juice. Set aside.
Layer and spread the mustard leaves, sliced tomatoes, and sliced onions in a serving dish. Place bagnet slices and egg slices. Drizzle with dressing.
Ingredients
Directions
Rinse the pork belly well a few times. Rub with salt, massaging thoroughly
In a pot over medium heat, place pork, bay leaves, and enough water to cover everything. Boil for 1-2 hours. Remove pork belly.
In another pot, combine water and oil and heat over medium-low heat. Place pork belly into the oil and cook for 3 hours. Remove pork to drain.
Drain pork belly thoroughly of excess water. Air dry for a few hours.
Cut bagnet into slices. In a pan over medium-high heat, fry the bagnet slices for about a minute until crispy.
Pound the siling labuyo, sugar, and alamang into a coarse paste. Transfer to a bowl and mix in patis and calamansi juice. Set aside.
Layer and spread the mustard leaves, sliced tomatoes, and sliced onions in a serving dish. Place bagnet slices and egg slices. Drizzle with dressing.
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