One time, Speedy drove Alex to her rented condo near the school, they got caught in traffic (what’s new?) and, by the time they got there, they were both famished. Since Speedy doesn’t know half as much as Alex does about where to eat in the area, Alex suggested the “bagnet place.” I don’t know exactly what the name of the eatery is, I don’t even know its exact location but when Speedy recounted the menu, I wanted to go there. All dishes are served with bagnet. Sinigang na bagnet, bagnet sisig, kare-kareng bagnet…
That was several weeks ago. I still haven’t been there but I can start replicating the bagnet menu at home. Not with the Ilocano bagnet but its Tagalog counterpart — lechon kawali. But not the traditional lechon kawali which is fried. I roast my lechon kawali in a very. very hot oven until the rinds are puffed and crisp like cracklings.
This recipe presumes that you have already cooked your lechon kawali (see instructions).
Recipe: Pancit bihon with lechon kawali
- about 80 g. of bihon noodles (rice sticks)
- 2 tbsps. of cooking oil
- 1/3 c. of julienned carrot
- 1/3 c. of thinly sliced green beans
- 1 c. of thinly sliced cabbage (any variety)
- 1 onion, thinly sliced
- 6 cloves of garlic, minced
- soy sauce, patis (fish sauce) and black pepper, to taste
- lechon kawali, cut into strips, as much as you like
- Soak the noodles in water for 15 to 20 minutes. Drain well.
- Heat the cooking oil in a frying pan.
- Stir fry the carrot, green beans, cabbage and onion with a little patis and black pepper for about a minute.
- Add the garlic and stir fry for another 30 seconds.
- Add the drained noodles. Season with a combination of soy sauce and patis (too much soy sauce will make the dish too dark so combine with patis to get a good color), and more black pepper.
- Add the lechon kawali and stir dry until the noodles and pork are heated through.
- Serve with kalamansi halves on the side.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 2 to 3