Comments on: Lechon Kawali & Bagnet, Part II

by: amanda

Mon, 01 Dec 2008 01:41:18 +0000

mmm_ mmm_mmm_that looks so good!

by: marissewalangkaparis

Mon, 24 Nov 2008 22:05:40 +0000

An Ilocana friend taught me how to reheat bagnet to make it crispy. At ref temp,put bagnet in pan with oil (do not heat pan first!!) and allow the pan to heat up with the bagnet. Then,you get crispy bagnet. She gifted us with bagnet slabs—and it worked like a breeze! Crispy yummy bagnet–serve with chopped tomatoes,lason and ilocano bagoong!!! Yummmy!

by: isabel!!!!!!!!

Wed, 05 Nov 2008 09:24:44 +0000

i really enjoyed reading ur blog now im excited to cook bagnet for my mom birthday!!!!!!!!thank u God bless

by: » Filipino Recipe: Lechon Kawali aka “Pan Fried Pork”

Tue, 21 Oct 2008 15:06:01 +0000

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by: Mark Bacon

Tue, 21 Oct 2008 15:03:18 +0000

The difference of Bagnet with Lechon Kawali…. is simply where you eat it and who cooked it! when you consume it in Ilocos please give respect to Ilocano who cooked it call it Bagnet but if you are just plain street of Manila call it Lechon Kawali for me anytime,anywhere, anyhow they cook it or who cooked it is my ultimate comfort food. “love it”