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...
Bagnet is an Ilocano pork dish that is popular because of its double-fried crispiness.
The best way to know if it is cooked is by touching it (just like Manang Ida).
That was the first time that I learned about Okilas, which is essentially chicharon with dinuguan.
Longganisa is pork meat and fat stuffed into an intestine wrap. Vigan's version is salty and best paired with Ilocos Vinegar.
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).
Live an Awesome Life,
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. :)