The Philippines & ASEAN #1 Food & Travel Blog on Awesome Food & Travel Experiences shared through our Awesome Family Adventures!
Subscribe to www.OurAwesomePlanet.com via email.
Enter your Email Address and click Subscribe!:

The Secret of Vigan's Bagnet, Okilas and Longganisa!

Instagram

Vigan Longganisa and Bagnet-34.jpg

Have you ever wondered how the famous Vigan Longganisa, Ilocos Bagnet, and Okilas (a.k.a. "Chicharon with Dinuguan Dip ala Vigan") are made?

Last Monday, I had the chance to discover just that as we visited a local butchery and longganisa/bagnet maker -- Manang Ida in Vigan.

She shared the secrets behind our Ilocano food favorites...

ILOCOS BAGNET

Bagnet is an Ilocano pork dish that is popular because of its double-fried crispiness.

Vigan Longganisa and Bagnet-3.jpg
It is cooked in lard (note: its own mantika) in a big kawali over an old-school, wood-fired cement oven.

Vigan Longganisa and Bagnet-5.jpg
Kasim is the part of the pork that is used for the Bagnet. It is deep-fried with salt for 2-3 hours until it softens and becomes red.

The best way to know if it is cooked is by touching it (just like Manang Ida).

Vigan Longganisa and Bagnet-6.jpg
The oil is removed afterwards. Then, the fried pork is allowed to settle for 15 minutes before putting it back and frying it again for maximum crispiness.

Sarap! :)

 

OKILAS

That was the first time that I learned about Okilas, which is essentially chicharon with dinuguan.

Vigan Longganisa and Bagnet-18.jpg
The skin is turned into chicharon by hanging it for 3-4 days. This is freshly hung pig skin.

Vigan Longganisa and Bagnet-17.jpg
Ilocanos are very masinop (not kuripot), so they make sure to use every part of the pig, including the skin. These have been dried for two days already.

Vigan Longganisa and Bagnet-21.jpg
After 3-4 days, they turn into these sheets of crispy skin, ready to be served as Chicharon.

Vigan Longganisa and Bagnet-25.jpg
The pig's blood is now turned into Dinuguan (Pork Blood Stew).

Vigan Longganisa and Bagnet-27.jpg
Chef Rene shared with us that the Dinuguan is simmered and slow-cooked for 7 hours until it turns into a paste.

Vigan Longganisa and Bagnet-26.jpg
Vigan's Dinuguan version is more paste-y in nature versus the liquid dish we're more familiar with.

 

VIGAN LONGGANISA

Longganisa is pork meat and fat stuffed into an intestine wrap. Vigan's version is salty and best paired with Ilocos Vinegar.

Vigan Longganisa and Bagnet-7.jpg
The secret of this Vigan Longganisa? It has a ratio of 20 kilos of meat to 10 kilos of fat.

The meat is mixed manually with Sinait Garlic crushed in San Esteban Almeres. Sugarcane vinegar is added along with Atsuete with soy sauce (to give it color).

Vigan Longganisa and Bagnet-12.jpg
The mixture is then packed inside the small intestines and sealed with an Astra 20 thread.

Vigan Longganisa and Bagnet-22.jpg Vigan Longganisa and Bagnet-31.jpg
Vigan Longganisa is sold in packs of 12 versus Laoag's Longganisa, which is sold per kilo.

Vigan Longganisa and Bagnet-33.jpg
They clean the longganisa in water before they hang it to dry.

Vigan Longganisa and Bagnet-24.jpg To enjoy the Vigan Longganisa, you just have to fry it and then serve with Ilocos Vinegar. :)

Vigan Longganisa and Bagnet-37.jpg
Chef Patty can't help but exclaim, "Naimas!" ("Yummy!" in Ilocano.)

 

Live an Awesome Life,


anton  signature 
Founder, www.OurAwesomePlanet.com
Call or Text Me: +63917 5683-627 (LOVE-OAP)
Follow Me FacebookTwitterFlickr Youtube

P.S. Thanks to Winona Santos for taking us around on the Culinary and Heritage Tour of Vigan! This was our first stop. I will share more of our foodie adventures in Vigan soon. :)

Search restaurant menus and get freebies all over the metro.

SUBSCRIBE TO OUR AWESOME PLANET VIA EMAIL. ENTER YOUR EMAIL ADDRESS:

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00d8341bfbd553ef015390ba116b970b

Listed below are links to weblogs that reference The Secret of Vigan's Bagnet, Okilas and Longganisa!:

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

everything looks so appetizing!

can someone teach me how to build that wood fired oven

Vigan is my favorite place, and I how I wish I can do a Culinary trip there just like what you did.

your welcome anton. i would love to tour you guys again. lets do upland culinary next time

where can i buy authentic vigan longganisa here in manila? i've been searching thru the internet but couldn't find one. any suggestions please?


It is available in Farm n Deli in Mercato Centrale every Saturday and Sunday

Sent from Mobile

So that's the secret of bagnet. It's the resting period before the second fry! It's very much like the recipe for Korean Fried Chicken that we have experimented with mixed results. You really have to let it rest for a bit, fry, and serve.

This will be the experiment the next time (even without a wood fired oven). Let you know how it turns out :)

sonsi langonisa in the freezer section of rustan's supermarkets. they specialize in sourcing native sausages from different provinces

Hi there! How much was the Culinary Tour and how can I avail of this? The FB link to Winona Santos doesn't work anymore. :(

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Comments are moderated, and will not appear until the author has approved them.