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Green Beans Guisado with Pork Bagnet

Green Beans Guisado with Pork Bagnet is my version of a Filipino sauteed (guisado) vegetable dish with crisp, pork chunks of bagnet, the Ilocano lechon kawali. The pork is boiled, air-dried and deep fred. I sauteed the green beans in patis (fish sauce) and topped the dish with pork. The soft, savory green beans with the crunchy pork was a wholesome meal served with rice. This is an Asian in America recipe. Serves 2 to 4.
Prep Time1 hour
Cook Time1 hour 12 minutes
Resting Time1 hour
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino, Ilocano
Keyword: Green Beans Guisado Pork Bagnet
Servings: 4 people
Calories: 281kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Large stockpot or Dutch Oven: 8 to 10 quarts
  • Large Skillet or Wok: 12 inches in diameter

Ingredients

For the Pork Bagnet

  • 2 pounds a whole slab of pork belly
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 cup vegetable oil divided; 2 Tablespoons for vegetable saute; rest for deep frying

For the Green Beans saute:

  • 2 cloves garlic
  • 1 whole onion sliced
  • 1 Tablespoon patis (fish sauce)
  • 1 cup pork broth reserved liquid from boiling the pork
  • 500 gm. (half a pound) green beans washed; edges trimmed
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper

For serving

  • steamed rice

Instructions

To cook the Pork Bagnet

  • Place the whole slab of pork belly in a deep stockpot or Dutch oven. Fill with enough water to cover the pork. Add salt and black pepper to the the meat and liquid.
    Over medium-high heat, cover and bring to a boil. When the liquid boils, lower heat to a simmer. Cook this amount of pork for 1 hour till meat is tender and completely cooked. There should be no pink parts visible.
  • When the boiled pork is cooked, reserve 1 cup of the broth. Drain and discard the rest of the liquid. Transfer the pork to a baking rack.
    Allow to air dry for 1 hour. The more dry the pork, the more crisp it will get when deep-frying.
  • To deep fry the pork: Chop the pork into bite-sized pieces, about 1-inch cubes. Over medium-high heat, add oil in a large skillet or wok. The oil should be hot enough in about 3 minutes. If using a thermometer, oil should be 350 F.
    Deep fry the pork pieces in the oil till the pork skin looks golden brown and has blisters. Cook the pieces for about 5 minutes till crisp.
    When pork is cooked, drain on parchment or paper towels to remove excess oil. Set aside and keep warm.

To saute the green beans:

  • Discard the excess oil from the skillet or wok. Leave 2 Tablespoons oil for the saute.
    Over medium heat, saute the garlic and onions for 1 to 2 minutes.
    When onions are translucent, pour the patis (fish sauce) and broth.
    Add the green beans. Season with salt and pepper. Stir around the skillet. Cook for 7 to 8 minutes till green beans are soft.
    Return the cooked Pork Bagnet to the green beans saute. Stir ingredients to get incorporated.
    While pork is crisp, serve warm with steamed rice.

Cook's comments:

  • Instead of patis (fish sauce), I have substituted 1 Tablespoon of bagoong guisado (sauteed shrimp paste/bottled) to the saute. It was just as marvelous.

Nutrition

Serving: 1g | Calories: 281kcal | Carbohydrates: 10g | Protein: 3g | Fat: 28g | Saturated Fat: 22g | Sodium: 1095mg | Potassium: 311mg | Fiber: 4g | Sugar: 4g | Vitamin A: 863IU | Vitamin C: 20mg | Calcium: 52mg | Iron: 2mg