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Bagnet Bicol Express with Crisscut Fries

This Bicol Express is sure to impress! Considered by many as the ultimate comfort food, this dish is fiery hot and creamy that pleases both the tongue and the tummy. Balancing out the heat are scrumptious deep-fried pork bagnet and crisscut fries.

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Print Recipe

Total Time70 Mins

Prep Time30 Mins

Cook Time40 Mins

ServingsServes 3

Prep Method: Fried

Dish

AppetizerMain Dish

Prep Time

30 Mins

Cook Time

40 Mins

Serving

Serves 3

Description

Ingredients

10 pieces frozen crisscut potatoes (or 150 grams)
10 pieces pork bagnet, sliced (or 200 grams)
½ piece medium onion, finely sliced (or ¼ cup)
¼ piece medium ginger, grated (or ½ teaspoon)
½ tablespoon bagoong (shrimp paste)
½ cup coconut milk (or 118 ml)
½ cup coconut cream (or 118 ml)
2 pieces red chili pepper, sliced (deseeded, optional)
3 pieces green Philippine pepper, sliced (deseeded, optional)
2 pieces string beans, diced (or ½ cup)
salt and pepper, to taste
oil for deep frying

Preparation

Deep fry the crisscut potatoes in 400F for 4 to 5 minutes or until golden brown. Set aside.
To make the pork bagnet, season the pork loin or belly with salt and pepper and deep fry in 400F until crispy and golden brown. Set aside.
Sauté onion and ginger until translucent. Then add the bagoong and coconut milk. Cook and simmer for 5 minutes.
Add the coconut cream, chilis, and string beans. Simmer again for 5 minutes or until the string beans are cooked.
Remove from heat. Pour in a bowl and top with pork bagnet and crisscut fries.

Notes

Feel free to use your preferred vegetables and meat. Other versions use more vegetables and less chilis.

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Nutrition Facts Per Serving

Calories

786

Fat

68.25g

Sodium

1317mg

Cholesterol

42mg

Vitamin C

158.9mg

Carbohydrates

27.37g

Fiber

5.1g

Protein

21.57g

Potassium

987mg

Sugar

7.06g

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