Procedure :
Making the bagnet
2
Place a saucepan on the stove. Add the pork, the two bay leaves, the 3 peeled cloves of garlic, the 1/2 tablespoons of salt, and the chopped onion to the pot. Pour in enough water to cover the pork.[5]
3
Turn the heat on high. When it comes to a boil, turn down the heat. Let it simmer for about an hour. The pork should be fork-tender when done.[6]
4
Pour off the liquid. Place the pork on a baking sheet in a 400 degree Fahrenheit oven. Let it cook for half an hour to dry out the pork.[7]
5
Deep-fry the pork. If you want the pork to crisp up, heat up oil in a pan. Let the pork deep fry until crispy.[8]
6
Chop the pork. Cut the pork into bite-sized pieces. Reserve for the stew.[9]
Cooking the Pinakbet
1
Cook the shrimp paste. If possible, use the same saucepan you cooked the bagnet in from the recipe below. Place the 2 tablespoons of shrimp paste in the pan, and let it cook for a couple of minutes to release its flavor.[10]
2
Add the 4 to 6 minced garlic cloves, the inch of sliced ginger, and the cup of shallots or onions. Pour in a splash of oil to keep the ingredients from burning. Let them cook until the onions are lightly translucent.[11]
3
Toss in the tomatoes, sugar, pepper, and patis. Add the three tomatoes in large chunks, the pinch of brown sugar, a dash of pepper, and a dash or two of patis. Stir it around for a few minutes.[12]
4
Add the pork and the rest of the vegetables. If you think some of your veggies, such as the eggplant, is too tough, you may need to add it in ahead of the other vegetables.[13]
- Note that some recipes say to add the pork at the end rather than with the vegetables.[14]
5
Pour in some broth. Only add enough broth to give the vegetables some moisture. You don't want to cover the vegetables with broth.[15]
6
Cook for about 15 minutes. Cover the pot tightly, and let the stew cook for about 15 to 20 minutes. You can toss the vegetables by shaking the pot, but leave the lid on.[16]
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