Binagoongan bagnet with talong be considered as a Crispy Binagoongan version. This dish is simply delicious. It is full of flavor and has that crispy texture from the bagnet.
I have been cooking this dish for the longest time. It might look complicated, but it is really easy to cook. It almost has the same cooking time as binagoongang talong provided that the pork belly was prepared ahead of time.
Ways in Cooking Bagnet
There are more than one way to make bagnet or lechon kawali crispy. You can either deep fry it, which is the traditional way. Another method is baking it in the oven. This can be time consuming compared to frying in oil.
My favorite method is air frying (or cooking it using a turbo broiler). It is quicker and there is no risk from oil splatters. It is good to be always safe while cooking in the kitchen and still get the results that you want.
Storing Chicharon Bagnet
I suggest to cook more than enough bagnet on any day that you intend to make one. Keep the excess in the freezer. You can thaw it later on when you want to make crispy binagoongan, and then re-heat in the oven to make it crispy again. A better idea (and a more convenient one probably) is to air fry the thawed bagnet until the skin gets crispy again.
Now you know one of my secret for coming-up with somewhat time consuming dishes in such a small timeframe. In addition, it should be safe to freeze bagnet for up to 4 weeks.
It is ideal to consume the dish in one sitting. Although we can still enjoy what will be left over for later, I personally think that the pork belly is best enjoyed while crispy.