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Gotong Bagnet Recipe

Gotong Bagnetby Chef Boy Logro

Gotong Bagnet is humble but utterly delicious dish that is perf ect f or those long nights when drowsinessshould be held at bay f or the task of keeping peace and order in the community. This slurpy delicacy ismade even more special by the crispy pork belly that def ines 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 saf f ron

1 pc onion, chopped

1 tbsp white pepper powder

1 tbsp chicken powder

1 tbsp salt

1 cup cooking oil f or deep-f ry

¼ cup crispy f ried garlic f or garnish

2 liters water

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

2. Deep-f ry 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.

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