Ensaladang Bagnet


  • 300 g bagnet (pork belly crackling)
  • 150 g shallots, slivered
  • 500 g tomatoes, cut into wedges
  • 1 tbsp chopped kinchay (Chinese parsley)
  • 2 tbsp fresh calamansi juice
  • 3 tbsp bagoong isda (anchovy sauce), strained
  • 2 tsp freshly ground black pepper
  • 250 g seaweed


  1. Chop the crackling into bite-size chunks. 
  2. In a bowl, mix the shallots, tomato, parsley, anchovy sauce calamansi juice and pepper, then add the crackling and toss lightly. 
  3. Transfer to a salad bowl and arrange the seaweed around the sides.


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