Bagnet anything is all the rage these days. From bagnet wraps to bagnet laing, foodies want them every way.
My favorite bagnet dish would have to be bagnet sisig. It’s a killer dish that’s savory, spicy and oh-so-fatty! Waaaaaahhhh!
Like anything in life, moderation is key.
Cooked bagnet, store-bought or homemade (check this recipe)
1 whole onion (red or white), finely chopped
2 pcs red chilis (add more if you want it extra spicy), chopped
1 small can of liver spread
2 tbsps soy sauce or liquid aminos
2 tbsps fresh calamansi juice
1 tbsp olive oil
Step 1: Separate the crispy skin from the meat and chop it. Set it aside.
Step 2: Chop the remaining cooked bagnet into small pieces.
Step 3: Heat up the oilve oil in a pan then saute the chopped onions.
Step 4: Once the onions are soft, add the liver spread and chilis.
Step 5: Add the cooked bagnet meat to the pan and mix well.
Step 6: Once the meat is cooked, add the soy sauce or liquid aminos and freshly squeezed calamansi juice. Stir.
Step 7: Serve with rice and top the bagnet with the crispy skin.
You can also cook this in a sizzling plate for a more traditional presentation.
Warning: Do not add mayonnaise (the classic sizzling sisig is served with mayo on top) if you don’t want your arteries to scream for help. LOL
This will ruin your diet as it has mine. I’m sorry.