Gotong Bagnet Recipe

Gotong Bagnet

by Chef Boy Logro

Gotong Bagnet is humble but utterly delicious dish that is perfect for those long nights when drowsiness should be held at bay for the task of keeping peace and order in the community. This slurpy delicacy is made even more special by the crispy pork belly that defines it.

 

• 1 kilo rice
• 1 kilo pork belly (pre-boiled and tender)
• 500 grms ox tripe(pre-boiled and tender)
• 50 grms ginger purée
• 50 grms garlic purée
• 10 grms chopped spring onion
• 2 grms casubha or saffron
• 1 pc onion, chopped
• 1 tbsp white pepper powder
• 1 tbsp chicken powder
• 1 tbsp salt
• 1 cup cooking oil for deep-fry
• ¼ cup crispy fried garlic for garnish
• 2 liters water

1. Sauté in deep stock pot with oil, purée garlic, ginger, onion. Add ox tripe, stock or water. Then, boil rice and casubha. Simmer until done. Season with salt, pepper and chicken powder.

2. Deep-fry pork belly until crispy and set aside.

3. Place into bowl the goto on top with Crispy pork belly. Garnish with crispy garlic and spring onion.

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.